WorldWideScience

Sample records for food processing ethylene

  1. Reducing ethylene levels along the food supply chain: a key to reducing food waste?

    Science.gov (United States)

    Blanke, Michael M

    2014-09-01

    Excessive waste along the food supply chain of 71 (UK, Netherlands) to 82 (Germany) kg per head per year sparked widespread criticism of the agricultural food business and provides a great challenge and task for all its players and stakeholders. Origins of this food waste include private households, restaurants and canteens, as well as supermarkets, and indicate that 59-65% of this food waste can be avoided. Since ∼50% of the food waste is fruit and vegetables, monitoring and control of their natural ripening gas - ethylene - is suggested here as one possible key to reducing food waste. Ethylene accelerates ripening of climacteric fruits, and accumulation of ethylene in the supply chain can lead to fruit decay and waste. While ethylene was determined using a stationary gas chromatograph with gas cylinders, the new generation of portable sensor-based instruments now enables continuous in situ determination of ethylene along the food chain, a prerequisite to managing and maintaining the quality and ripeness of fruits and identifying hot spots of ethylene accumulation along the supply chain. Ethylene levels were measured in a first trial, along the supply chain of apple fruit from harvest to the consumer, and ranged from 10 ppb in the CA fruit store with an ethylene scrubber, 70 ppb in the fruit bin, to 500 ppb on the sorting belt in the grading facility, to ppm levels in perforated plastic bags of apples. This paper also takes into account exogenous ethylene originating from sources other than the fruit itself. Countermeasures are discussed, such as the potential of breeding for low-ethylene fruit, applications of ethylene inhibitors (e.g. 1-MCP) and absorber strips (e.g. 'It's Fresh', Ryan'), packages (e.g. 'Peakfresh'), both at the wholesale and retail level, vents and cooling for the supply chain, sale of class II produce ('Wunderlinge'), collection (rather than waste) of produce on the 'sell by' date ('Die Tafel') and whole crop purchase (WCP) to aid reducing

  2. Intensification of ethylene glycol production process

    DEFF Research Database (Denmark)

    Wisutwattanaa, Apiwit; Frauzem, Rebecca; Suriyapraphadilok, Uthaiporn

    2017-01-01

    This study aims to generate an alternative design for ethylene glycol production process focusing on a reduction of operating cost and emissions. To achieve this, the phenomena-based method for process intensification was applied. 3 stages of process intensification were performed. First, the base......-case design was obtained, resulting in the production of ethylene glycol via two steps: ethylene oxidation synthesis followed by ethylene oxide hydration to produce ethylene glycol. Feasibility of the design was verified and the process was rigorously designed using a computer process simulation program...... solutions. As the result of intensification method, membrane separation was suggested and applied to the design. With the operation of the new equipment, the ethylene glycol production process was improved for 54.51 percent in terms of energy consumption....

  3. Ethylene vinyl alcohol: a review of barrier properties for packaging shelf stable foods.

    Science.gov (United States)

    Mokwena, K Khanah; Tang, Juming

    2012-01-01

    Ethylene vinyl alcohol (EVOH) is one of the best known flexible thermoplastic oxygen barrier materials in use today. It is especially important for refrigerated and shelf-stable foods where oxygen deteriorates the quality of packaged products and reduces their shelf life. EVOH accounts for a majority of thermoplastic barrier materials used for rigid or semi-rigid retortable food containers. However. it is of limited use in flexible packages or lid films for rigid trays used for packaging thermally processed shelf-stable low acid foods due to its moisture sensitivity. Nevertheless, current use of other oxygen barrier materials such as polyvinylidene chloride and aluminum foil creates environmental concerns. Innovations in food processing technologies provide opportunities for increased use of EVOH in food packaging. The aim of this review is to give an overview of research on the oxygen barrier properties of EVOH from the perspective of structure-barrier property relationships and the consequences of food processing conditions.

  4. Ethylene: role in fruit abscission and dehiscence processes.

    Science.gov (United States)

    Lipe, J A; Morgan, P W

    1972-12-01

    Two peaks of ethylene production occur during the development of cotton fruitz (Gossypium hirsutum L.). These periods precede the occurrence of young fruit shedding and mature fruit dehiscence, both of which are abscission phenomena and the latter is generally assumed to be part of the total ripening process. Detailed study of the dehiscence process revealed that ethylene production of individual, attached cotton fruits goes through a rising, cyclic pattern which reaches a maximum prior to dehiscence. With detached pecan fruits (Carya illinoensis [Wang.] K. Koch), ethylene production measured on alternate days rose above 1 microliter per kilogram fresh weight per hour before dehiscence began and reached a peak several days prior to complete dehiscence. Ethylene production by cotton and pecan fruits was measured just prior to dehiscence and then the internal concentration of the gas near the center of the fruit was determined. From these data a ratio of production rate to internal concentration was determined which allowed calculation of the approximate ethylene concentration in the intact fruit prior to dehiscence and selection of appropriate levels to apply to fruits. Ethylene at 10 microliters per liter of air appears to saturate dehiscence of cotton, pecan, and okra (Hibiscus esculentus L.) fruits and the process is completed in 3 to 4 days. In all cases some hastening of dehiscence was observed with as little as 0.1 microliter of exogenous ethylene per liter of air. The time required for response to different levels of ethylene was determined and compared to the time course of ethylene production and dehiscence. We concluded that internal levels of ethylene rose to dehiscence-stimulating levels a sufficience time before dehiscence for the gas to have initiated the process. Since our data and calculations indicate that enough ethylene is made a sufficient time before dehiscence, to account for the process, we propose that ethylene is one of the regulators of

  5. Ethylene: Role in Fruit Abscission and Dehiscence Processes 12

    Science.gov (United States)

    Lipe, John A.; Morgan, Page W.

    1972-01-01

    Two peaks of ethylene production occur during the development of cotton fruitz (Gossypium hirsutum L.). These periods precede the occurrence of young fruit shedding and mature fruit dehiscence, both of which are abscission phenomena and the latter is generally assumed to be part of the total ripening process. Detailed study of the dehiscence process revealed that ethylene production of individual, attached cotton fruits goes through a rising, cyclic pattern which reaches a maximum prior to dehiscence. With detached pecan fruits (Carya illinoensis [Wang.] K. Koch), ethylene production measured on alternate days rose above 1 microliter per kilogram fresh weight per hour before dehiscence began and reached a peak several days prior to complete dehiscence. Ethylene production by cotton and pecan fruits was measured just prior to dehiscence and then the internal concentration of the gas near the center of the fruit was determined. From these data a ratio of production rate to internal concentration was determined which allowed calculation of the approximate ethylene concentration in the intact fruit prior to dehiscence and selection of appropriate levels to apply to fruits. Ethylene at 10 microliters per liter of air appears to saturate dehiscence of cotton, pecan, and okra (Hibiscus esculentus L.) fruits and the process is completed in 3 to 4 days. In all cases some hastening of dehiscence was observed with as little as 0.1 microliter of exogenous ethylene per liter of air. The time required for response to different levels of ethylene was determined and compared to the time course of ethylene production and dehiscence. We concluded that internal levels of ethylene rose to dehiscence-stimulating levels a sufficience time before dehiscence for the gas to have initiated the process. Since our data and calculations indicate that enough ethylene is made a sufficient time before dehiscence, to account for the process, we propose that ethylene is one of the regulators of

  6. 21 CFR 573.440 - Ethylene dichloride.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Ethylene dichloride. 573.440 Section 573.440 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... Additive Listing § 573.440 Ethylene dichloride. The food additive ethylene dichloride may be safely used in...

  7. Controlled release of ethylene via polymeric films for food packaging

    Science.gov (United States)

    Pisano, Roberto; Bazzano, Marco; Capozzi, Luigi Carlo; Ferri, Ada; Sangermano, Marco

    2015-12-01

    In modern fruit supply chain a common method to trigger ripening is to keep fruits inside special chambers and initiate the ripening process through administration of ethylene. Ethylene is usually administered through cylinders with inadequate control of its final concentration in the chamber. The aim of this study is the development of a new technology to accurately regulate ethylene concentration in the atmosphere where fruits are preserved: a polymeric film, containing an inclusion complex of α-cyclodextrin with ethylene, was developed. The complex was prepared by molecular encapsulation which allows the entrapment of ethylene into the cavity of α-cyclodextrin. After encapsulation, ethylene can be gradually released from the inclusion complex and its release rate can be regulated by temperature and humidity. The inclusion complex was dispersed into a thin polymeric film produced by UV-curing. This method was used because is solvent-free and involves low operating temperature; both conditions are necessary to prevent rapid release of ethylene from the film. The polymeric films were characterized with respect to thermal behaviour, crystalline structure and kinetics of ethylene release, showing that can effectively control the release of ethylene within confined volume.

  8. 21 CFR 173.230 - Ethylene dichloride.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene dichloride. 173.230 Section 173.230 Food... Solvents, Lubricants, Release Agents and Related Substances § 173.230 Ethylene dichloride. A tolerance of 30 parts per million is established for ethylene dichloride in spice oleoresins when present therein...

  9. 21 CFR 177.1320 - Ethylene-ethyl acrylate copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-ethyl acrylate copolymers. 177.1320... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1320 Ethylene-ethyl acrylate copolymers. Ethylene-ethyl acrylate copolymers may be safely used to produce packaging materials, containers...

  10. 21 CFR 177.1310 - Ethylene-acrylic acid copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-acrylic acid copolymers. 177.1310 Section... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1310 Ethylene-acrylic acid copolymers. The ethylene-acrylic acid copolymers identified in paragraph (a) of this section may be safely...

  11. 21 CFR 177.1312 - Ethylene-carbon monoxide copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-carbon monoxide copolymers. 177.1312... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1312 Ethylene-carbon monoxide copolymers. The ethylene-carbon monoxide copolymers identified in paragraph (a) of this section may be safely...

  12. 21 CFR 177.1350 - Ethylene-vinyl acetate copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-vinyl acetate copolymers. 177.1350 Section... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1350 Ethylene-vinyl acetate copolymers. Ethylene-vinyl acetate copolymers may be safely used as articles or components of articles...

  13. 21 CFR 177.1950 - Vinyl chloride-ethylene copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Vinyl chloride-ethylene copolymers. 177.1950... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1950 Vinyl chloride-ethylene copolymers. The vinyl chloride-ethylene copolymers identified in paragraph (a) of this section may be safely...

  14. 21 CFR 177.1340 - Ethylene-methyl acrylate copolymer resins.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-methyl acrylate copolymer resins. 177.1340... Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1340 Ethylene-methyl acrylate copolymer resins. Ethylene-methyl acrylate copolymer resins may be safely used as articles or components of...

  15. 21 CFR 172.770 - Ethylene oxide polymer.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene oxide polymer. 172.770 Section 172.770... CONSUMPTION Other Specific Usage Additives § 172.770 Ethylene oxide polymer. The polymer of ethylene oxide may... conditions. (a) It is the polymer of ethylene oxide having a minimum viscosity of 1,500 centipoises in a 1...

  16. 21 CFR 177.1360 - Ethylene-vinyl acetate-vinyl alcohol copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-vinyl acetate-vinyl alcohol copolymers... for Use as Basic Components of Single and Repeated Use Food Contact Surfaces § 177.1360 Ethylene-vinyl acetate-vinyl alcohol copolymers. Ethylene-vinyl acetate-vinyl alcohol copolymers (CAS Reg. No. 26221-27-2...

  17. 21 CFR 880.6860 - Ethylene oxide gas sterilizer.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ethylene oxide gas sterilizer. 880.6860 Section... Miscellaneous Devices § 880.6860 Ethylene oxide gas sterilizer. (a) Identification. An ethylene gas sterilizer is a nonportable device intended for use by a health care provider that uses ethylene oxide (ETO) to...

  18. 21 CFR 177.2210 - Ethylene polymer, chloro-sulfonated.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene polymer, chloro-sulfonated. 177.2210... as Components of Articles Intended for Repeated Use § 177.2210 Ethylene polymer, chloro-sulfonated. Ethylene polymer, chlorosulfonated as identified in this section may be safely used as an article or...

  19. A study of elemental migration from poly(ethylene terephthalate) of food packagings to simulated solutions by radiometric method

    International Nuclear Information System (INIS)

    Soares, Eufemia Paez; Saki, Mitiko; Silva, Leonardo G.A.

    2007-01-01

    Brazilian plastic production for food packagings, in recent years, has grown in the same proportion as food consumption. Considering that the plastic manufacturing involves catalytic processes and the use of additives, when the foods are in direct contact with these materials, the components present in plastics may migrate to the food. The Brazilian Health Surveillance Agency (ANVISA) has established boundary-values of migrants as well as procedures to evaluate migration of elements and substances from plastic packaging to food. In this study elemental composition of poly (ethylene terephthalate) - PET - packaging and results of elemental migration were obtained. Instrumental Neutron Activation Analysis (INAA) was used to determine elemental concentrations in PET packagings and the radiometric method was applied for elemental migration determination. This radiometric method consisted of irradiating the PET samples with neutrons, followed by migration exposition and radioactivity measurement in food-simulated solution. Experimental conditions used for migration were 10 days exposure period at 40 deg C. Migration was evaluated for soft drink, juice and water PET packaging. The analytical results indicated that PET packagings contain Co and Sb and those elements are transferred to the simulated solutions. However, these migration results were lower than the maximum tolerance values established by ANVISA. The migration detection limits also indicated high sensitivity of the radiometric method. (author)

  20. 21 CFR 177.1315 - Ethylene-1, 4-cyclohexylene dimethylene terephthalate copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene-1, 4-cyclohexylene dimethylene... Ethylene-1, 4-cyclohexylene dimethylene terephthalate copolymers. Ethylene-1, 4-cyclohexylene dimethylene... purposes of this section, ethylene-1,4-cyclohexylene dimethylene terephthalate copolymers (1,4-benzene...

  1. 21 CFR 880.6100 - Ethylene oxide gas aerator cabinet.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ethylene oxide gas aerator cabinet. 880.6100... Miscellaneous Devices § 880.6100 Ethylene oxide gas aerator cabinet. (a) Identification. An ethyene oxide gas... required to remove residual ethylene oxide (ETO) from wrapped medical devices that have undergone ETO...

  2. 78 FR 20032 - Styrene-Ethylene-Propylene Block Copolymer; Tolerance Exemption

    Science.gov (United States)

    2013-04-03

    ...-Ethylene-Propylene Block Copolymer; Tolerance Exemption AGENCY: Environmental Protection Agency (EPA... for residues of styrene-ethylene-propylene block copolymer (CAS Reg. No. 108388-87-0) when used as an...-ethylene-propylene block copolymer on food or feed commodities. DATES: This regulation is effective April 3...

  3. Preliminary safety analysis of a PBMR supplying process heat to a co-located ethylene production plant

    International Nuclear Information System (INIS)

    Scarlat, Raluca O.; Cisneros, Anselmo T.; Koutchesfahani, Tawni; Hong, Rada; Peterson, Per F.

    2012-01-01

    This paper considers the safety analysis and licensing approach for co-locating a pebble bed modular reactor (PBMR) to provide process heat to an ethylene production unit. The PBMR is an advanced nuclear reactor design that provides 400 MW of thermal energy. Ethylene production is an energy intensive process that utilizes large gas furnaces to provide the heat for the process. Coupling a PBMR with an ethylene production plant would open a new market for nuclear power, and would provide the chemical industry with a cleaner power source, helping to achieve the Clean Air Act standards, and eliminating the 0.5 ton of CO 2 emissions per ton of produced ethylene. Our analysis uses the Chevron Phillips chemical plant in Sweeney, TX as a prototypical site. The plant has four ethylene production trains, with a total power consumption of 2.4 GW, for an ethylene output of 3.7 million tons per year, 4% of the global ethylene production capacity. This paper proposes replacement of the gas furnaces by low-emission PBMR modules, and presents the safety concerns and risk mitigation and management options for this coupled system. Two coupling design options are proposed, and the necessary changes to the design basis events and severe accidents for the PBMR licensing application are discussed. A joint effort between the chemical and the nuclear entities to optimize the coupling design, establish preventive maintenance procedures, and develop emergency response plans for both of the units is recommended.

  4. Preliminary safety analysis of a PBMR supplying process heat to a co-located ethylene production plant

    Energy Technology Data Exchange (ETDEWEB)

    Scarlat, Raluca O., E-mail: rscarlat@nuc.berkeley.edu [University of California Berkeley, Nuclear Engineering, 4118 Etcheverry Hall, Berkeley, CA 94720 (United States); Cisneros, Anselmo T. [University of California Berkeley, Nuclear Engineering, 4118 Etcheverry Hall, Berkeley, CA 94720 (United States); Koutchesfahani, Tawni [University of California, Chemical and Biomolecular Engineering, 201 Gilman Hall, Berkeley, CA 94720 (United States); Hong, Rada; Peterson, Per F. [University of California Berkeley, Nuclear Engineering, 4118 Etcheverry Hall, Berkeley, CA 94720 (United States)

    2012-10-15

    This paper considers the safety analysis and licensing approach for co-locating a pebble bed modular reactor (PBMR) to provide process heat to an ethylene production unit. The PBMR is an advanced nuclear reactor design that provides 400 MW of thermal energy. Ethylene production is an energy intensive process that utilizes large gas furnaces to provide the heat for the process. Coupling a PBMR with an ethylene production plant would open a new market for nuclear power, and would provide the chemical industry with a cleaner power source, helping to achieve the Clean Air Act standards, and eliminating the 0.5 ton of CO{sub 2} emissions per ton of produced ethylene. Our analysis uses the Chevron Phillips chemical plant in Sweeney, TX as a prototypical site. The plant has four ethylene production trains, with a total power consumption of 2.4 GW, for an ethylene output of 3.7 million tons per year, 4% of the global ethylene production capacity. This paper proposes replacement of the gas furnaces by low-emission PBMR modules, and presents the safety concerns and risk mitigation and management options for this coupled system. Two coupling design options are proposed, and the necessary changes to the design basis events and severe accidents for the PBMR licensing application are discussed. A joint effort between the chemical and the nuclear entities to optimize the coupling design, establish preventive maintenance procedures, and develop emergency response plans for both of the units is recommended.

  5. Targeting Plant Ethylene Responses by Controlling Essential Protein-Protein Interactions in the Ethylene Pathway.

    Science.gov (United States)

    Bisson, Melanie M A; Groth, Georg

    2015-08-01

    The gaseous plant hormone ethylene regulates many processes of high agronomic relevance throughout the life span of plants. A central element in ethylene signaling is the endoplasmic reticulum (ER)-localized membrane protein ethylene insensitive2 (EIN2). Recent studies indicate that in response to ethylene, the extra-membranous C-terminal end of EIN2 is proteolytically processed and translocated from the ER to the nucleus. Here, we report that the conserved nuclear localization signal (NLS) mediating nuclear import of the EIN2 C-terminus provides an important domain for complex formation with ethylene receptor ethylene response1 (ETR1). EIN2 lacking the NLS domain shows strongly reduced affinity for the receptor. Interaction of EIN2 and ETR1 is also blocked by a synthetic peptide of the NLS motif. The corresponding peptide substantially reduces ethylene responses in planta. Our results uncover a novel mechanism and type of inhibitor interfering with ethylene signal transduction and ethylene responses in plants. Disruption of essential protein-protein interactions in the ethylene signaling pathway as shown in our study for the EIN2-ETR1 complex has the potential to guide the development of innovative ethylene antagonists for modern agriculture and horticulture. Copyright © 2015 The Author. Published by Elsevier Inc. All rights reserved.

  6. 21 CFR 177.1570 - Poly-1-butene resins and butene/ethylene copolymers.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Poly-1-butene resins and butene/ethylene copolymers... resins and butene/ethylene copolymers. The poly-1-butene resins and butene/ethylene copolymers identified... the catalytic polymerization of 1-butene liquid monomer. Butene/ethylene copolymers are produced by...

  7. 21 CFR 177.1345 - Ethylene/1,3-phenylene oxyethylene isophthalate/ terephthalate copolymer.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ethylene/1,3-phenylene oxyethylene isophthalate... Ethylene/1,3-phenylene oxyethylene isophthalate/ terephthalate copolymer. Ethylene/1, 3-phenylene... polymers complying with § 177.1630. (a) Identity. For the purpose of this section, ethylene/1,3-phenylene...

  8. Interactions between nitric oxide and ethylene in monomeric G-protein activation in relation to food spoilage

    DEFF Research Database (Denmark)

    Hall, M A; moshkov, moshkov; Novikova, G

    2014-01-01

    Climate change is likely to increase crop stress with negative impacts on yield and quality. Therefore, there is a need to develop our understanding of the key events which govern plant tolerance to stress. Intense research has identified key signalling cascades regulating stress tolerance...... and it is notable that many are dependent on the production of volatile signals or signals which have volatile derivatives. Ethylene (ET) has long been recognized as an important regulator of development, stress responses, senescence and food spoilage. Our work has focused on the gaseous signal nitric oxide (NO......) and how it interacts with established stress signalling pathways and in particular, those regulated by ET. Using laser photoacoustic detection (LPAD) we have established that NO production overlaps with that of ethylene during plant responses to disease. To examine the interaction of NO and ET signalling...

  9. MODELING AND SIMULATION OF THE PROCESS OF DEHYDRATION OF BIOETHANOL TO ETHYLENE

    Directory of Open Access Journals (Sweden)

    J. G. S. S. Maia

    Full Text Available Abstract The use of carbon-based waste biomass in the production of plastics can partially meet the growing demand for plastics in the near future. An interest in the production of ethylene from bioethanol has been renewing, motivated mainly by environmental appeal and economics. The main objective of this work is the development of a mathematical model for simulation and optimization of the production of ethylene by the dehydration of ethanol, improving the performance of the process. The phenomenological model proposed is based on mass, momentum and energy balances for the process. The results obtained are satisfactory in comparison with theoretical results and experimental data found in the literature.

  10. 21 CFR 872.3450 - Ethylene oxide homopolymer and/or karaya denture adhesive.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ethylene oxide homopolymer and/or karaya denture... HUMAN SERVICES (CONTINUED) MEDICAL DEVICES DENTAL DEVICES Prosthetic Devices § 872.3450 Ethylene oxide homopolymer and/or karaya denture adhesive. (a) Identification. Ethylene oxide homopolymer and/or karaya...

  11. 21 CFR 872.3410 - Ethylene oxide homopolymer and/or carboxymethylcellulose sodium denture adhesive.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Ethylene oxide homopolymer and/or....3410 Ethylene oxide homopolymer and/or carboxymethylcellulose sodium denture adhesive. (a) Identification. An ethylene oxide homopolymer and/or carboxymethylcellulose sodium denture adhesive is a device...

  12. The radiation crosslinking of ethylene copolymers

    International Nuclear Information System (INIS)

    Burns, N.M.

    1979-01-01

    The enhanced radiation crosslinking tendency of ethylene-vinyl acetate and ethylene-ethyl acrylate copolymers over ethylene homopolymer is proportional to the comonomer content. This is caused by an increase in the amorphous polymer content and by structure-related factors. The copolymers crosslink by a random process that for ethylene-vinyl acetate copolymer involves some crosslinking through the acetoxy group of the comonomer. While knowledge of the process for the crosslinking of ethylene-ethyl acrylate copolymer is less certain, it is currently believed to occur primarily at the branch point on the polymer backbone. Data relating comonomer content and the molecular weight of the copolymers to the radiation crosslinking levels realized were developed to aid in resin selection by the formulator. Triallyl cyanurate cure accelerator was found to be less effective in ethylene-vinyl acetate copolymer than in homopolymer and to have no effect on gel development in ethylene-ethyl acrylate copolymer. (author)

  13. Systems and processes for conversion of ethylene feedstocks to hydrocarbon fuels

    Science.gov (United States)

    Lilga, Michael A.; Hallen, Richard T.; Albrecht, Karl O.; Cooper, Alan R.; Frye, John G.; Ramasamy, Karthikeyan Kallupalayam

    2018-04-03

    Systems, processes, and catalysts are disclosed for obtaining fuel and fuel blends containing selected ratios of open-chain and closed-chain fuel-range hydrocarbons suitable for production of alternate fuels including gasolines, jet fuels, and diesel fuels. Fuel-range hydrocarbons may be derived from ethylene-containing feedstocks and ethanol-containing feedstocks.

  14. Systems and processes for conversion of ethylene feedstocks to hydrocarbon fuels

    Science.gov (United States)

    Lilga, Michael A.; Hallen, Richard T.; Albrecht, Karl O.; Cooper, Alan R.; Frye, John G.; Ramasamy, Karthikeyan Kallupalayam

    2017-09-26

    Systems, processes, and catalysts are disclosed for obtaining fuels and fuel blends containing selected ratios of open-chain and closed-chain fuel-range hydrocarbons suitable for production of alternate fuels including gasolines, jet fuels, and diesel fuels. Fuel-range hydrocarbons may be derived from ethylene-containing feedstocks and ethanol-containing feedstocks.

  15. Catalytic dehydration of ethanol to ethylene

    Energy Technology Data Exchange (ETDEWEB)

    Zhu, Ying; Jin, Zhaosheng; Shen, Wei [SINOPEC Shanghai Research Institute of Petrochemical Technology, Shanghai (China)

    2011-07-01

    The different routes of ethylene production were briefly introduced and the advantage of ethanol to ethylene (ETE) route was explained. Followed by that, the upgraded catalyst applied in this route developed by SINOPEC Shanghai Research Institute of Petrochemical Technology (SRIPT) was introduced together with the development of the ethanol to ethylene process. The core technologies involved in this process development were discussed, such as isothermal fixed-bed reactor, water scrubber and alkaline wash column, two columns of low-temperature separation as well as process heat integration. Furthermore, the performance of one of ethanol industrial plants licensed by SRIPT was reviewed. It is as follows, conversion of ethanol reaches 99% while selectivity of ethylene is over 96% at the reaction temperature of 350{approx}450 C, the liquid hourly space velocity (LHSV)of 0.5{approx}1.0 h{sup -1} and atmosphere pressure. Meanwhile, the catalyst shows its life time of one year. This route is considered not only as an economical and practical process but also as an environmentfriendly path to ethylene production. (orig.)

  16. Recovery and purification of ethylene

    Science.gov (United States)

    Reyneke, Rian [Katy, TX; Foral, Michael J [Aurora, IL; Lee, Guang-Chung [Houston, TX; Eng, Wayne W. Y. [League City, TX; Sinclair, Iain [Warrington, GB; Lodgson, Jeffery S [Naperville, IL

    2008-10-21

    A process for the recovery and purification of ethylene and optionally propylene from a stream containing lighter and heavier components that employs an ethylene distributor column and a partially thermally coupled distributed distillation system.

  17. Palladium/IzQO-Catalyzed Coordination-Insertion Copolymerization of Ethylene and 1,1-Disubstituted Ethylenes Bearing a Polar Functional Group.

    Science.gov (United States)

    Yasuda, Hina; Nakano, Ryo; Ito, Shingo; Nozaki, Kyoko

    2018-02-07

    Coordination-insertion copolymerization of ethylene with 1,1-disubstituted ethylenes bearing a polar functional group, such as methyl methacrylate (MMA), is a long-standing challenge in catalytic polymerization. The major obstacle for this process is the huge difference in reactivity of ethylene versus 1,1-disubstituted ethylenes toward both coordination and insertion. Herein we report the copolymerization of ethylene and 1,1-disubstituted ethylenes by using an imidazo[1,5-a]quinolin-9-olate-1-ylidene-supported palladium catalyst. Various types of 1,1-disubstituted ethylenes were successfully incorporated into the polyethylene chain. In-depth characterization of the obtained copolymers and mechanistic inferences drawn from stoichiometric reactions of alkylpalladium complexes with methyl methacrylate and ethylene indicate that the copolymerization proceeds by the same coordination-insertion mechanism that has been postulated for ethylene.

  18. Ethylene Regulates the Physiology of the Cyanobacterium Synechocystis sp. PCC 6803 via an Ethylene Receptor.

    Science.gov (United States)

    Lacey, Randy F; Binder, Brad M

    2016-08-01

    Ethylene is a plant hormone that plays a crucial role in the growth and development of plants. The ethylene receptors in plants are well studied, and it is generally assumed that they are found only in plants. In a search of sequenced genomes, we found that many bacterial species contain putative ethylene receptors. Plants acquired many proteins from cyanobacteria as a result of the endosymbiotic event that led to chloroplasts. We provide data that the cyanobacterium Synechocystis (Synechocystis sp. PCC 6803) has a functional receptor for ethylene, Synechocystis Ethylene Response1 (SynEtr1). We first show that SynEtr1 directly binds ethylene. Second, we demonstrate that application of ethylene to Synechocystis cells or disruption of the SynEtr1 gene affects several processes, including phototaxis, type IV pilus biosynthesis, photosystem II levels, biofilm formation, and spontaneous cell sedimentation. Our data suggest a model where SynEtr1 inhibits downstream signaling and ethylene inhibits SynEtr1. This is similar to the inverse-agonist model of ethylene receptor signaling proposed for plants and suggests a conservation of structure and function that possibly originated over 1 billion years ago. Prior research showed that SynEtr1 also contains a light-responsive phytochrome-like domain. Thus, SynEtr1 is a bifunctional receptor that mediates responses to both light and ethylene. To our knowledge, this is the first demonstration of a functional ethylene receptor in a nonplant species and suggests that that the perception of ethylene is more widespread than previously thought. © 2016 American Society of Plant Biologists. All Rights Reserved.

  19. Novel Protein-Protein Inhibitor Based Approach to Control Plant Ethylene Responses: Synthetic Peptides for Ripening Control

    Directory of Open Access Journals (Sweden)

    Mareike Kessenbrock

    2017-09-01

    Full Text Available Ethylene signaling is decisive for many plant developmental processes. Among these, control of senescence, abscission and fruit ripening are of fundamental relevance for global agriculture. Consequently, detailed knowledge of the signaling network along with the molecular processes of signal perception and transfer are expected to have high impact on future food production and agriculture. Recent advances in ethylene research have demonstrated that signaling of the plant hormone critically depends on the interaction of the ethylene receptor family with the NRAMP-like membrane protein ETHYLENE INSENSITIVE 2 (EIN2 at the ER membrane, phosphorylation-dependent proteolytic processing of ER-localized EIN2 and subsequent translocation of the cleaved EIN2 C-terminal polypeptide (EIN2-CEND to the nucleus. EIN2 nuclear transport, but also interaction with the receptors sensing the ethylene signal, both, depend on a nuclear localization signal (NLS located at the EIN2 C-terminus. Loss of the tight interaction between receptors and EIN2 affects ethylene signaling and impairs plant ethylene responses. Synthetic peptides derived from the NLS sequence interfere with the EIN2–receptor interaction and have utility in controlling plant ethylene responses such as ripening. Here, we report that a synthetic peptide (NOP-1 corresponding to the NLS motif of Arabidopsis EIN2 (aa 1262–1269 efficiently binds to tomato ethylene receptors LeETR4 and NR and delays ripening in the post-harvest phase when applied to the surface of sampled green fruits pre-harvest. In particular, degradation of chlorophylls was delayed by several days, as monitored by optical sensors and confirmed by analytical methods. Similarly, accumulation of β-carotene and lycopene in the fruit pulp after NOP-1 application was delayed, without having impact on the total pigment concentration in the completely ripe fruits. Likewise, the peptide had no negative effects on fruit quality. Our molecular

  20. Food processing

    NARCIS (Netherlands)

    Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

    2017-01-01

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

  1. Method to separate deuterium isotopes using ethylene and ethylene dichloride

    International Nuclear Information System (INIS)

    Benson, S.W.

    1979-01-01

    The separation of deuterium by the dissociation of ethylene vinyl chloride, 1,2-dichloro-ethanes or propylene with the help of intensive, matched infrared lasers enables a relatively good yield if operated on a large scale, e.g. in refineries with large through-put. The deuterium from the laser photolysis of ethylene and vinyl chloride is found in the acetylene formed, which has to be separated off and processed. When using dichloroehtane, the deuterium is found in the vinal chloride formed. The methods are briefly described. (UWI) [de

  2. Production of ethanol from excess ethylene

    DEFF Research Database (Denmark)

    Kadhim, Adam S.; Carlsen, Kim B.; Bisgaard, Thomas

    2012-01-01

    will focus on the synthetic method, which employs direct hydration of ethylene. A conceptual process design of an ethyl alcohol producing plant is performed in a MSc-level course on Process Design at the Department of Chemical and Biochemical Engineering at DTU. In the designed process, 190 proof ethyl...... alcohol (azeotropic mixture) is produced from excess ethylene containing propylene and methane as impurities. The design work is based on a systematic approach consisting of 12 tasks performed in a specified hierarchy. According to this 12-tasks design procedure, information about the product and process...... of the designed process. The resulting design utilizes 75 million kg/year ethylene feed in order to obtain an ethyl alcohol production of 90.5 million kg/year. The total capital investment has been estimated to 43 million USD and the total product cost without depreciation estimated to 58.5 million USD...

  3. Removal of ethylene oxide from waste gases by absorption

    Directory of Open Access Journals (Sweden)

    Arsenijević Zorana Lj.

    2011-01-01

    Full Text Available Ethylene oxide (EtO is an organic compound, which is used as starting material in the production of polymers and as sterilizing agent for thermolabile materials. Although ethylene oxide is not common as an organic pollutant, its removal from numerous emission sources (e.g. ethylene oxide production plants or food and pharmaceutical sterilizing units is of the crucial importance because of its mutagenic, teratogenic and cancerogenic effect on human health. The objective of this paper is the experimental investigation of ethylene oxide (EtO absorption in diluted aqueous solution of sulfuric acid in order to evaluate the applicability of this procedure as well as to obtain project parameters for industrial plant realization. It was found that absorption is suitable as the fist step in the purification treatment of high EtO concentrations in the emission gases. According to the literature data, the basic parameter that defines the scrubber efficiency is the contact time, i.e. the ratio of packing height in scrubber and velocity of gas mixture. To investigate the characteristics of wet treatment in a broad range of contact time, part of experimental studies were conducted in the system with two and with three scrubbers in series. The obtained experimental results show that the high degree of EtO removal can be achieved (>98% when the contact time is sufficiently long (about 25 s. The process is effective until the concentration of formed glycol in the solution reaches value of about 20%. The process is safe and there is no danger of ignition and explosion of air and EtO mixture, although at the entrance to the scrubber EtO concentrations are significantly above the lower explosive limit.

  4. Threshold photoelectron--photonion coincidence mass spectrometric study of ethylene and ethylene-d4

    International Nuclear Information System (INIS)

    Stockbauer, R.; Inghram, M.G.

    1975-01-01

    Experimental curves have been obtained for the fragmentation of ethylene and ethylene-d 4 ions as a function of the internal energy of those ions using threshold photoelectron--photoion coincidence mass spectrometry. The results are compared with the previous results of photoionization mass spectrometry, He I photoelectron--photoion coicidence, charge exchange experiments, and with quasiequilibrium theory (QET) calculations. The discrepancies between results of these previous experiments and QET calculations do not appear in the present data. It is suggested that ion--molecule reactions competing with charge exchange has led to erroneous conclusions in the interpretation of the charge exchange data. It is concluded that QET does describe the fragmentation of ethylene and ethylene-d 4 within the limits of the data and calculations available. The secondary ion fragmentation C 2 H 4 + → C 2 H 3 + +H → C 2 H 2 + +2H is discussed in detail with regard to the C 2 H 3 + fragment ion internal energy distribution

  5. Poly[(ethylene oxide)-co-(methylene ethylene oxide)]: A hydrolytically-degradable poly(ethylene oxide) platform

    OpenAIRE

    Lundberg, Pontus; Lee, Bongjae F.; van den Berg, Sebastiaan A.; Pressly, Eric D.; Lee, Annabelle; Hawker, Craig J.; Lynd, Nathaniel A.

    2012-01-01

    A facile method for imparting hydrolytic degradability to poly(ethylene oxide) (PEO), compatible with current PEGylation strategies, is presented. By incorporating methylene ethylene oxide (MEO) units into the parent PEO backbone, complete degradation was defined by the molar incorporation of MEO, and the structure of the degradation byproducts was consistent with an acid-catalyzed vinyl-ether hydrolysis mechanism. The hydrolytic degradation of poly[(ethylene oxide)-co-(methylene ethylene oxi...

  6. Ethylene Regulates the Physiology of the Cyanobacterium Synechocystis sp. PCC 6803 via an Ethylene Receptor1[OPEN

    Science.gov (United States)

    2016-01-01

    Ethylene is a plant hormone that plays a crucial role in the growth and development of plants. The ethylene receptors in plants are well studied, and it is generally assumed that they are found only in plants. In a search of sequenced genomes, we found that many bacterial species contain putative ethylene receptors. Plants acquired many proteins from cyanobacteria as a result of the endosymbiotic event that led to chloroplasts. We provide data that the cyanobacterium Synechocystis (Synechocystis sp. PCC 6803) has a functional receptor for ethylene, Synechocystis Ethylene Response1 (SynEtr1). We first show that SynEtr1 directly binds ethylene. Second, we demonstrate that application of ethylene to Synechocystis cells or disruption of the SynEtr1 gene affects several processes, including phototaxis, type IV pilus biosynthesis, photosystem II levels, biofilm formation, and spontaneous cell sedimentation. Our data suggest a model where SynEtr1 inhibits downstream signaling and ethylene inhibits SynEtr1. This is similar to the inverse-agonist model of ethylene receptor signaling proposed for plants and suggests a conservation of structure and function that possibly originated over 1 billion years ago. Prior research showed that SynEtr1 also contains a light-responsive phytochrome-like domain. Thus, SynEtr1 is a bifunctional receptor that mediates responses to both light and ethylene. To our knowledge, this is the first demonstration of a functional ethylene receptor in a nonplant species and suggests that that the perception of ethylene is more widespread than previously thought. PMID:27246094

  7. Ethylene regulates the timing of anther dehiscence in tobacco.

    Science.gov (United States)

    Rieu, I; Wolters-Arts, M; Derksen, J; Mariani, C; Weterings, K

    2003-05-01

    We investigated the involvement of ethylene signaling in the development of the reproductive structures in tobacco ( Nicotiana tabacum L.) by studying flowers that were insensitive to ethylene. Ethylene-insensitivity was generated either by expression of the mutant etr1-1 ethylene-receptor allele from Arabidopsis thaliana or by treatment with the ethylene-perception inhibitor 1-methylcyclopropene (MCP). Development of ovaries and ovules was unaffected by ethylene-insensitivity. Anther development was also unaffected, but the final event of dehiscence was delayed and was no longer synchronous with flower opening. We showed that in these anthers degeneration of the stomium cells and dehydration were delayed. In addition, we found that MCP-treatment of detached flowers and isolated, almost mature anthers delayed dehiscence whereas ethylene-treatment accelerated dehiscence. This indicated that ethylene has a direct effect on a process that takes place in the anthers just before dehiscence. Because a similar function has been described for jasmonic acid in Arabidopsis, we suggest that ethylene acts similarly to or perhaps even in concurrence with jasmonic acid as a signaling molecule controlling the processes that lead to anther dehiscence in tobacco.

  8. Novel and existing data for a future physiological toxicokinetic model of ethylene and its metabolite ethylene oxide in mouse, rat, and human.

    Science.gov (United States)

    Filser, Johannes Georg; Artati, Anna; Li, Qiang; Pütz, Christian; Semder, Brigitte; Klein, Dominik; Kessler, Winfried

    2015-11-05

    The olefin ethylene is a ubiquitously found gas. It originates predominantly from plants, combustion processes and industrial sources. In mammals, inhaled ethylene is metabolized by cytochrome P450-dependent monooxygenases, particularly by cytochrome P450 2E1, to ethylene oxide, an epoxide that directly alkylates proteins and DNA. Ethylene oxide was mutagenic in vitro and in vivo in insects and mammals and carcinogenic in rats and mice. A physiological toxicokinetic model is a most useful tool for estimating the ethylene oxide burden in ethylene-exposed rodents and humans. The only published physiological toxicokinetic model for ethylene and metabolically produced ethylene oxide is discussed. Additionally, existing data required for the development of a future model and for testing its predictive accuracy are reviewed and extended by new gas uptake studies with ethylene and ethylene oxide in B6C3F1 mice and with ethylene in F344 rats. Copyright © 2015 The Authors. Published by Elsevier Ireland Ltd.. All rights reserved.

  9. Food-Processing Wastes.

    Science.gov (United States)

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2017-10-01

    Literature published in 2016 and early 2017 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes.

  10. Organic food processing

    DEFF Research Database (Denmark)

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander

    2014-01-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria....... These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product...... identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing...

  11. Processed foods: contributions to nutrition.

    Science.gov (United States)

    Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

    2014-06-01

    Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

  12. Food Process Engineering

    DEFF Research Database (Denmark)

    Friis, Alan; Jensen, Bo Boye Busk; Risum, Jørgen

    to calculate the requirements of heat processing. Our goal is to put food engineering into a production context. Other courses teach food chemistry, food microbiology and food technology. Topics of great importance and all have to be seen in a broader context of producing good and safe food in a large scale...

  13. A Green Process for High-Concentration Ethylene and Hydrogen Production from Methane in a Plasma-Followed-by-Catalyst Reactor

    International Nuclear Information System (INIS)

    Wang Kangjun; Li Xiaosong; Zhu Aimin

    2011-01-01

    A green process for the oxygen-free conversion of methane to high-concentration ethylene and hydrogen in a plasma-followed-by-catalyst (PFC) reactor is presented. Without any catalysts and with pure methane used as the feed gas, a stable kilohertz spark discharge leads to an acetylene yield of 64.1%, ethylene yield of 2.5% and hydrogen yield of 59.0% with 80.0% of methane conversion at a methane flow rate of 50 cm 3 /min and a specific input energy of 38.4 kJ/L. In the effluent gas from a stable kilohertz spark discharge reactor, the concentrations of acetylene, ethylene and hydrogen were 18.1%, 0.7% and 66.9%, respectively. When catalysts Pd-Ag/SiO 2 were employed in the second stage with discharge conditions same as in the case of plasma alone, the PFC reactor provides an ethylene yield of 52.1% and hydrogen yield of 43.4%. The concentrations of ethylene and hydrogen in the effluent gas from the PFC reactor were found to be as high as 17.1% and 62.6%, respectively. Moreover, no acetylene was detected in the effluent gas. This means that a high concentration of ethylene and oxygen-free hydrogen can be co-produced directly from methane in the PFC reactor.

  14. Carbon dioxide and ethylene gas in the potato storage atmosphere and their combined effect on processing colour

    NARCIS (Netherlands)

    Daniels-Lake, B.J.

    2013-01-01

    Keywords: Solanum tuberosum L., carbon dioxide, ethylene, storage, processing, fry colour, chip colour, 1-methylcyclopropene

    The finished colour of processed potato (Solanum tuberosum L.) products is a very important quality characteristic which is attributable to the

  15. A thermo-economic analysis of the separation process of an ethylene plant

    International Nuclear Information System (INIS)

    Yi, T.; Jan-Min, S.

    1989-01-01

    This study has established a model of thermo-economic balance for chemical processes. The general rules to form the exergy-price constraint equation and the equations of some major types of the units have been proposed. With this model, a thermo-economic analysis for the separation process of an Ethylene Plant has been studied. The paper has made an analysis for the effects of different boundary exergy prices on the process evaluation. The result shows that the thermo-economic analysis for a process, using the method advanced in here, merely depends on the process construction and the ratio of supplying exergy-prices. As soon as the ratio is well-matched, a similar analogic analysis may be set up for the same type of processes in different economic environments

  16. APC implementation in Chandra Asri - ethylene plant

    Science.gov (United States)

    Sidiq, Mochamad; Mustofa, Ali

    2017-05-01

    Nowadays, the modern process plants are continuously improved for maximizing production, Optimization of the energy and raw material and reducing the risk. Due to many disturbances appearance between the process units, hence, the failure of one unit might have a bad effect on the overall productivity. Ethylene Plant have significant opportunities for using Advanced Process Control (APC) technologies to improve operation stability, push closer to quality or equipment limit, and improve the capability of process units to handle disturbances. APC implementation had considered a best answer for solving multivariable control problem. PT. Chandra Asri Petrochemical, Tbk (CAP) operates a large naphtha cracker complex at Cilegon, Indonesia. To optimize the plant operation and to enhance the benefit, Chandra Asri has been decided to implement Advance Process Control (APC) for ethylene plant. The APC implementation technology scopes at CAP are as follows: 1. Hot Section : Furnaces, Quench Tower 2. Cold Section : Demethanizer, Deethanizer, Acetylene Converter, Ethylene Fractionator, Depropanizer, Propylene Fractionator, Debutanizer

  17. New trends in food processing.

    Science.gov (United States)

    Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro

    2003-01-01

    In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.

  18. Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.

    Science.gov (United States)

    Fardet, Anthony

    2016-05-18

    Beyond nutritional composition, food structure is increasingly recognized to play a role in food health potential, notably in satiety and glycemic responses. Food structure is also highly dependent on processing conditions. The hypothesis for this study is, based on a data set of 98 ready-to-eat foods, that the degree of food processing would correlate with the satiety index (SI) and glycemic response. Glycemic response was evaluated according to two indices: the glycemic index (GI) and a newly designed index, the glycemic glucose equivalent (GGE). The GGE indicates how a quantity of a certain food affects blood glucose levels by identifying the amount of food glucose that would have an effect equivalent to that of the food. Then, foods were clustered within three processing groups based on the international NOVA classification: (1) raw and minimally processed foods; (2) processed foods; and (3) ultra-processed foods. Ultra-processed foods are industrial formulations of substances extracted or derived from food and additives, typically with five or more and usually many (cheap) ingredients. The data were correlated by nonparametric Spearman's rank correlation coefficient on quantitative data. The main results show strong correlations between GGE, SI and the degree of food processing, while GI is not correlated with the degree of processing. Thus, the more food is processed, the higher the glycemic response and the lower its satiety potential. The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods.

  19. A novel polygeneration process to co-produce ethylene and electricity from shale gas with zero CO2 emissions via methane oxidative coupling

    International Nuclear Information System (INIS)

    Khojasteh Salkuyeh, Yaser; Adams, Thomas A.

    2015-01-01

    Highlights: • Development of an ethylene plant from shale gases with zero CO 2 emissions. • Oxidative coupling of methane is used for the conversion of gas to ethylene. • Polygeneration strategy is used to improve the profitability of plant. - Abstract: A techno-economic analysis of a novel process to co-produce ethylene and electricity using a recently developed methane oxidative coupling catalyst is presented. Several design variants are considered, featuring the use of traditional gas turbines, chemical looping combustion, and 100% carbon dioxide capture. Mass and energy balance simulations were carried out using Aspen Plus simulations, and particle swarm optimization was used to determine the optimal process design under a variety of market scenarios. A custom model for the gas turbine section was used to ensure that the negative impacts of various cooling strategies were factored into the analysis. The results show that by synergistically co-producing power and ethylene using this catalyst, ethylene can be produced at costs close to traditional steam cracking methods with nearly zero carbon dioxide emissions, even when factoring in the relatively poor conversion and selectivity of the chosen catalyst

  20. Novel food processing techniques

    Directory of Open Access Journals (Sweden)

    Vesna Lelas

    2006-12-01

    Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

  1. ROLE OF ETHYLENE IN RESPONSES OF PLANTS TO NITROGEN AVAILABILITY

    Directory of Open Access Journals (Sweden)

    M Iqbal R Khan

    2015-10-01

    Full Text Available Ethylene is a plant hormone involved in several physiological processes and regulates the plant development during the whole life. Stressful conditions usually activate ethylene biosynthesis and signalling in plants. The availability of nutrients, shortage or excess, influences plant metabolism and ethylene plays an important role in plant adaptation under suboptimal conditions. Among the plant nutrients, the nitrogen (N is one the most important mineral element required for plant growth and development. The availability of N significantly influences plant metabolism, including ethylene biology. The interaction between ethylene and N affects several physiological process such as leaf gas exchanges, roots architecture, leaf, fruits and flowers development. Low plant N use efficiency leads to N loss and N deprivation, which affect ethylene biosynthesis and tissues sensitivity, inducing cell damage and ultimately lysis. Plants may respond differently to N availability balancing ethylene production through its signalling network. This review discusses the recent advances in the interaction between N availability and ethylene at whole plant and different organ levels, and explores how N availability induces ethylene biology and plant responses. Exogenously applied ethylene seems to cope the stress conditions and improves plant physiological performance. This can be explained considering the expression of ethylene biosynthesis and signalling genes under different N availability. A greater understanding of the regulation of N by means of ethylene modulation may help to increase N use efficiency and directly influence crop productivity under conditions of limited N availability, leading to positive effects on the environment. Moreover, efforts should be focused on the effect of N deficiency or excess in fruit trees, where ethylene can have detrimental effects especially during postharvest.

  2. Poly[(ethylene oxide)-co-(methylene ethylene oxide)]: A hydrolytically-degradable poly(ethylene oxide) platform.

    Science.gov (United States)

    Lundberg, Pontus; Lee, Bongjae F; van den Berg, Sebastiaan A; Pressly, Eric D; Lee, Annabelle; Hawker, Craig J; Lynd, Nathaniel A

    2012-11-20

    A facile method for imparting hydrolytic degradability to poly(ethylene oxide) (PEO), compatible with current PEGylation strategies, is presented. By incorporating methylene ethylene oxide (MEO) units into the parent PEO backbone, complete degradation was defined by the molar incorporation of MEO, and the structure of the degradation byproducts was consistent with an acid-catalyzed vinyl-ether hydrolysis mechanism. The hydrolytic degradation of poly[(ethylene oxide)-co-(methylene ethylene oxide)] was pH-sensitive, with degradation at pH 5 being significantly faster than at pH 7.4 at 37 °C in PBS buffer while long-term stability could be obtained in either the solid-state or at pH 7.4 at 6 °C.

  3. Ethylene Regulates Levels of Ethylene Receptor/CTR1 Signaling Complexes in Arabidopsis thaliana*

    Science.gov (United States)

    Shakeel, Samina N.; Gao, Zhiyong; Amir, Madiha; Chen, Yi-Feng; Rai, Muneeza Iqbal; Haq, Noor Ul; Schaller, G. Eric

    2015-01-01

    The plant hormone ethylene is perceived by a five-member family of receptors in Arabidopsis thaliana. The receptors function in conjunction with the Raf-like kinase CTR1 to negatively regulate ethylene signal transduction. CTR1 interacts with multiple members of the receptor family based on co-purification analysis, interacting more strongly with receptors containing a receiver domain. Levels of membrane-associated CTR1 vary in response to ethylene, doing so in a post-transcriptional manner that correlates with ethylene-mediated changes in levels of the ethylene receptors ERS1, ERS2, EIN4, and ETR2. Interactions between CTR1 and the receptor ETR1 protect ETR1 from ethylene-induced turnover. Kinetic and dose-response analyses support a model in which two opposing factors control levels of the ethylene receptor/CTR1 complexes. Ethylene stimulates the production of new complexes largely through transcriptional induction of the receptors. However, ethylene also induces turnover of receptors, such that levels of ethylene receptor/CTR1 complexes decrease at higher ethylene concentrations. Implications of this model for ethylene signaling are discussed. PMID:25814663

  4. [Quantitative analysis of urinary ethylene glycol in rats exposed to ethylene oxide].

    Science.gov (United States)

    Koga, M; Hori, H; Tanaka, I; Akiyama, T; Inoue, N

    1985-03-01

    A gas chromatographic method was used for determining ethylene glycol in urine. The analytical procedure is based on an azeotropic distillation and on esterification with n-butyl boronic acid. The linear calibration curve was obtained up to 500 micrograms/ml of ethylene glycol. The detection limit was estimated to be 10 micrograms/ml and relative standard deviation was 3.5% for 100 micrograms/ml of ethylene glycol. This method was applied to determine the urinary excretion of ethylene glycol in rats exposed to ethylene oxide at various concentrations (from 50 to 500 ppm). The excretion amounts of ethylene glycol were observed to be dependent on the concentration of ethylene oxide exposed.

  5. Microfluidic Separation of Ethylene and Ethane Using Frustrated Lewis Pairs.

    Science.gov (United States)

    Voicu, Dan; Stephan, Douglas W; Kumacheva, Eugenia

    2015-12-21

    Separation of gaseous olefins and paraffins is one of the most important separation processes in the industry. Development of new cost-effective technologies aims at reducing the high energy consumption during the separation process. Here, we took advantage of the reaction of frustrated Lewis pairs (FLPs) with ethylene to achieve reactive extraction of ethylene from ethylene-ethane mixtures. The extraction was studied using a microfluidic platform, which enabled a rapid, high-throughput assessment of reaction conditions to optimize gas separation efficiency. A separation factor of 7.3 was achieved for ethylene from a 1:1 volume ratio mixture of ethylene and ethane, which corresponded to an extracted ethylene purity of 88 %. The results obtained in the microfluidic studies were validated using infrared spectroscopy. This work paves the way for further development of the FLPs and optimization of reaction conditions, thereby maximizing the separation efficiency of olefins from their mixtures with paraffins. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. A novel processed food classification system applied to Australian food composition databases.

    Science.gov (United States)

    O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

    2017-08-01

    The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

  7. Cooperative ethylene receptor signaling

    OpenAIRE

    Liu, Qian; Wen, Chi-Kuang

    2012-01-01

    The gaseous plant hormone ethylene is perceived by a family of five ethylene receptor members in the dicotyledonous model plant Arabidopsis. Genetic and biochemical studies suggest that the ethylene response is suppressed by ethylene receptor complexes, but the biochemical nature of the receptor signal is unknown. Without appropriate biochemical measures to trace the ethylene receptor signal and quantify the signal strength, the biological significance of the modulation of ethylene responses ...

  8. Process for preventing discoloration in hydrolyzed ethylene-vinyl acetate copolymers by exposure to radiation

    International Nuclear Information System (INIS)

    Hoyt, J.M.; Koch, K.; Williams, M. Jr.

    1975-01-01

    A process for the hydrolysis of a solid interpolymer of an ethylenically unsaturated hydrocarbon and a vinyl ester of a 2 to 6 carbon atom aliphatic carboxylic acid to products having a low yellowness index involves contacting of the solid interpolymer with a substantially anhydrous hydrolyzing agent and subjecting at least one of said interpolymer and said hydrolyzing agent to radiation. (U.S.)

  9. Treatment of Plants with Gaseous Ethylene and Gaseous Inhibitors of Ethylene Action.

    Science.gov (United States)

    Tucker, Mark L; Kim, Joonyup; Wen, Chi-Kuang

    2017-01-01

    The gaseous nature of ethylene affects not only its role in plant biology but also how you treat plants with the hormone. In many ways, it simplifies the treatment problem. Other hormones have to be made up in solution and applied to some part of the plant hoping the hormone will be taken up into the plant and translocated throughout the plant at the desired concentration. Because all plant cells are connected by an intercellular gas space the ethylene concentration you treat with is relatively quickly reached throughout the plant. In some instances, like mature fruit, treatment with ethylene initiates autocatalytic synthesis of ethylene. However, in most experiments, the exogenous ethylene concentration is saturating, usually >1 μL L -1 , and the synthesis of additional ethylene is inconsequential. Also facilitating ethylene research compared with other hormones is that there are inhibitors of ethylene action 1-MCP (1-methylcyclopropene) and 2,5-NBD (2,5-norbornadiene) that are also gases wherein you can achieve nearly 100% inhibition of ethylene action quickly and with few side effects. Inhibitors for other plant hormones are applied as a solution and their transport and concentration at the desired site is not always known and difficult to measure. Here, our focus is on how to treat plants and plant parts with the ethylene gas and the gaseous inhibitors of ethylene action.

  10. Food processing and allergenicity.

    Science.gov (United States)

    Verhoeckx, Kitty C M; Vissers, Yvonne M; Baumert, Joseph L; Faludi, Roland; Feys, Marcel; Flanagan, Simon; Herouet-Guicheney, Corinne; Holzhauser, Thomas; Shimojo, Ryo; van der Bolt, Nieke; Wichers, Harry; Kimber, Ian

    2015-06-01

    Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  11. Ethylene, seed germination, and epinasty.

    Science.gov (United States)

    Stewart, E R; Freebairn, H T

    1969-07-01

    Ethylene activity in lettuce seed (Lactuca satina) germination and tomato (Lycopersicon esculentum) petiole epinasty has been characterized by using heat to inhibit ethylene synthesis. This procedure enabled a separation of the production of ethylene from the effect of ethylene. Ethylene was required in tomato petioles to produce the epinastic response and auxin was found to be active in producing epinasty through a stimulation of ethylene synthesis with the resulting ethylene being responsible for the epinasty. In the same manner, it was shown that gibberellic acid stimulated ethylene synthesis in lettuce seeds. The ethylene produced then in turn stimulated the seeds to germinate. It was hypothesized that ethylene was the intermediate which caused epinasty or seed germination. Auxin and gibberellin primarily induced their response by stimulating ethylene production.

  12. Consumers' conceptualization of ultra-processed foods.

    Science.gov (United States)

    Ares, Gastón; Vidal, Leticia; Allegue, Gimena; Giménez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, Verónika; Curutchet, María Rosa

    2016-10-01

    Consumption of ultra-processed foods has been associated with low diet quality, obesity and other non-communicable diseases. This situation makes it necessary to develop educational campaigns to discourage consumers from substituting meals based on unprocessed or minimally processed foods by ultra-processed foods. In this context, the aim of the present work was to investigate how consumers conceptualize the term ultra-processed foods and to evaluate if the foods they perceive as ultra-processed are in concordance with the products included in the NOVA classification system. An online study was carried out with 2381 participants. They were asked to explain what they understood by ultra-processed foods and to list foods that can be considered ultra-processed. Responses were analysed using inductive coding. The great majority of the participants was able to provide an explanation of what ultra-processed foods are, which was similar to the definition described in the literature. Most of the participants described ultra-processed foods as highly processed products that usually contain additives and other artificial ingredients, stressing that they have low nutritional quality and are unhealthful. The most relevant products for consumers' conceptualization of the term were in agreement with the NOVA classification system and included processed meats, soft drinks, snacks, burgers, powdered and packaged soups and noodles. However, some of the participants perceived processed foods, culinary ingredients and even some minimally processed foods as ultra-processed. This suggests that in order to accurately convey their message, educational campaigns aimed at discouraging consumers from consuming ultra-processed foods should include a clear definition of the term and describe some of their specific characteristics, such as the type of ingredients included in their formulation and their nutritional composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Ethylene Formation by Catalytic Dehydration of Ethanol with Industrial Considerations.

    Science.gov (United States)

    Fan, Denise; Dai, Der-Jong; Wu, Ho-Shing

    2012-12-28

    Ethylene is the primary component in most plastics, making it economically valuable. It is produced primarily by steam-cracking of hydrocarbons, but can alternatively be produced by the dehydration of ethanol, which can be produced from fermentation processes using renewable substrates such as glucose, starch and others. Due to rising oil prices, researchers now look at alternative reactions to produce green ethylene, but the process is far from being as economically competitive as using fossil fuels. Many studies have investigated catalysts and new reaction engineering technologies to increase ethylene yield and to lower reaction temperature, in an effort to make the reaction applicable in industry and most cost-efficient. This paper presents various lab synthesized catalysts, reaction conditions, and reactor technologies that achieved high ethylene yield at reasonable reaction temperatures, and evaluates their practicality in industrial application in comparison with steam-cracking plants. The most promising were found to be a nanoscale catalyst HZSM-5 with 99.7% ethylene selectivity at 240 °C and 630 h lifespan, using a microreactor technology with mechanical vapor recompression, and algae-produced ethanol to make ethylene.

  14. Ethylene Receptor 1 (ETR1) Is Sufficient and Has the Predominant Role in Mediating Inhibition of Ethylene Responses by Silver in Arabidopsis thaliana*

    Science.gov (United States)

    McDaniel, Brittany K.; Binder, Brad M.

    2012-01-01

    Ethylene influences many processes in Arabidopsis thaliana through the action of five receptor isoforms. All five isoforms use copper as a cofactor for binding ethylene. Previous research showed that silver can substitute for copper as a cofactor for ethylene binding activity in the ETR1 ethylene receptor yet also inhibit ethylene responses in plants. End-point and rapid kinetic analyses of dark-grown seedling growth revealed that the effects of silver are mostly dependent upon ETR1, and ETR1 alone is sufficient for the effects of silver. Ethylene responses in etr1-6 etr2-3 ein4-4 triple mutants were not blocked by silver. Transformation of these triple mutants with cDNA for each receptor isoform under the promoter control of ETR1 revealed that the cETR1 transgene completely rescued responses to silver while the cETR2 transgene failed to rescue these responses. The other three isoforms partially rescued responses to silver. Ethylene binding assays on the binding domains of the five receptor isoforms expressed in yeast showed that silver supports ethylene binding to ETR1 and ERS1 but not the other isoforms. Thus, silver may have an effect on ethylene signaling outside of the ethylene binding pocket of the receptors. Ethylene binding to ETR1 with silver was ∼30% of binding with copper. However, alterations in the Kd for ethylene binding to ETR1 and the half-time of ethylene dissociation from ETR1 do not underlie this lower binding. Thus, it is likely that the lower ethylene binding activity of ETR1 with silver is due to fewer ethylene binding sites generated with silver versus copper. PMID:22692214

  15. Ethylene and pollination decrease transcript abundance of an ethylene receptor gene in Dendrobium petals.

    Science.gov (United States)

    Thongkum, Monthathip; Burns, Parichart; Bhunchoth, Anjana; Warin, Nuchnard; Chatchawankanphanich, Orawan; van Doorn, Wouter G

    2015-03-15

    We studied the expression of a gene encoding an ethylene receptor, called Ethylene Response Sensor 1 (Den-ERS1), in the petals of Dendrobium orchid flowers. Transcripts accumulated during the young floral bud stage and declined by the time the flowers had been open for several days. Pollination or exposure to exogenous ethylene resulted in earlier flower senescence, an increase in ethylene production and a lower Den-ERS1 transcript abundance. Treatment with 1-methylcyclopropene (1-MCP), an inhibitor of the ethylene receptor, decreased ethylene production and resulted in high transcript abundance. The literature indicates two kinds of ethylene receptor genes with regard to the effects of ethylene. One group shows ethylene-induced down-regulated transcription, while the other has ethylene-induced up-regulation. The present gene is an example of the first group. The 5' flanking region showed binding sites for Myb and myb-like, homeodomain, MADS domain, NAC, TCP, bHLH and EIN3-like transcription factors. The binding site for the EIN3-like factor might explain the ethylene effect on transcription. A few other transcription factors (RAV1 and NAC) seem also related to ethylene effects. Copyright © 2015 Elsevier GmbH. All rights reserved.

  16. Investigations on the mechanism of oxygen-dependent plant processes: ethylene biosynthesis and cyanide-resistant respiration

    International Nuclear Information System (INIS)

    Stegink, S.J.

    1985-01-01

    Two oxygen-dependent plant processes were investigated. A cell-free preparation from pea (Pisum sativum L., cv. Alaska) was used to study ethylene biosynthesis from 1-aminocyclopropane-1-carboxylic acid. Mitochondrial cyanide-resistant respiration was investigated in studies with 14 C-butyl gallate and other respiratory effectors. Ethylene biosynthesis was not due to a specific enzyme, or oxygen radicals. Rather, hydrogen peroxide, generated at low levels, coupled with endogenous manganese produced ethylene. 14 C-butyl gallate bound specifically to mitochondria from cyanide-sensitive and -resistant higher plants and Neurospora crassa mitochondria. The amount of gallate bound was similar for all higher plant mitochondria. Rat liver mitochondria bound very little 14 C-butyl gallate. Plant mitochondria in which cyanide-resistance was induced bound as much 14 C-butyl gallate as before induction. However mitochondria from recently harvested white potato tubers did not bind the gallate. The observations suggest that an engaging factor couples with a gallate binding site in the mitochondrial membrane. With skunk cabbage spadix mitochondria the I 5 0 for antimycin A inhibition of oxygen uptake was decreased by salicylhydroxamic acid pretreatment; this was also true for reverse order additions. No shift was observed with mung bean hypocotyl or Jerusalem artichoke tuber mitochondria

  17. Food processing with linear accelerators

    International Nuclear Information System (INIS)

    Wilmer, M.E.

    1987-01-01

    The application of irradiation techniques to the preservation of foods is reviewed. The utility of the process for several important food groups is discussed in the light of work being done in a number of institutions. Recent findings in food chemistry are used to illustrate some of the potential advantages in using high power accelerators in food processing. Energy and dosage estimates are presented for several cases to illustrate the accelerator requirements and to shed light on the economics of the process

  18. Biofuels from food processing wastes.

    Science.gov (United States)

    Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

    2016-04-01

    Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. Copyright © 2016. Published by Elsevier Ltd.

  19. Ethylene Control of Fruit Ripening: Revisiting the Complex Network of Transcriptional Regulation1

    Science.gov (United States)

    Chervin, Christian; Bouzayen, Mondher

    2015-01-01

    The plant hormone ethylene plays a key role in climacteric fruit ripening. Studies on components of ethylene signaling have revealed a linear transduction pathway leading to the activation of ethylene response factors. However, the means by which ethylene selects the ripening-related genes and interacts with other signaling pathways to regulate the ripening process are still to be elucidated. Using tomato (Solanum lycopersicum) as a reference species, the present review aims to revisit the mechanisms by which ethylene regulates fruit ripening by taking advantage of new tools available to perform in silico studies at the genome-wide scale, leading to a global view on the expression pattern of ethylene biosynthesis and response genes throughout ripening. Overall, it provides new insights on the transcriptional network by which this hormone coordinates the ripening process and emphasizes the interplay between ethylene and ripening-associated developmental factors and the link between epigenetic regulation and ethylene during fruit ripening. PMID:26511917

  20. Food irradiation and combination processes

    International Nuclear Information System (INIS)

    Campbell-Platt, G.; Grandison, A.S.

    1990-01-01

    International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild irradiation treatments while minimizing any organoleptic quality changes, combination processes of other technologies with irradiation will be useful. Combinations most likely to be exploited in optimal food processing include the use of heat, low temperature, and modified-atmosphere packaging. Because irradiation does not have a residual effect, the food packaging itself becomes an important component of a successful process. These combination processes provide promising alternatives to the use of chemical preservatives or harsher processing techniques. (author)

  1. Radiation chemically induced telomerization of ethylene with selected telogens

    International Nuclear Information System (INIS)

    Wachtendunk, H.J. von.

    1975-01-01

    The suitability of different compounds for the use as telogenes in the telomerization of ethylene has been studied. In all cases the reactions are initiated by the γ-radiation of a 60 Co-source. Temperature programed gas chromatography has proved to be an adequate method of analysis. In the teleomerization process with ethylene also methane tri carboxylic acid tri-ethylene ester (MTE), ortho-formic acid tri-ethylene ester (o-ASE), formic acid, bromium cyane, chlorine cyane and dicyane have been used. The telomerization of MTE and ethylene has been performed successfully with a high yield. The dependence of the reaction on temperature, pressure, radiation dose has been studied as well as the influence of a solvent (acetonitrile). In the attempt to telomerize ortho-formic acid tri-ethylene ester only high molecular weight solid product could be isolated. No interpretable results could be obtained for the telomerization of formic acid with ethylene. In the case of the radiation induced telomerization of chlorine cyane or di-cyane with ethylene in the gas phase, no reaction products could be found. No telomerization between di-cyane and ethylene has been observed even when palladium (II)-cyanide is used as a catalyst of after cocatalys is with triphenyl-phosphile in acetonitrile. (orig./HK) [de

  2. Processing Food for the Domestic Market

    DEFF Research Database (Denmark)

    Thomsen, Lotte; McCormick, Dorothy; Kamau, Paul

    This paper addresses the domestically owned food-processing industry in Kenya and explores thesale of processed food products to the domestic ‘modern’ retail sector. Food processing represents astep up in the value chain compared to fresh food production and may thus, at least potentially, leadto...

  3. Combined gas-phase oxidation of methane and ethylene

    International Nuclear Information System (INIS)

    Pogosyan, N.M.; Pogosyan, M.D.

    2009-01-01

    It is established that depending on the reaction conditions combined oxidation of methane and ethylene may result in ethylene and propylene oxides with high selectivity with respect to the process, where in the initial reaction mixture methane is replaced by the same quantity of nitrogen. The formed additional methyl radicals increase the yield of all reaction products except CO. At low temperatures methyl radicals react with oxygen resulting in methyl peroxide radicals, which in turn, reacting with ethylene provide its epoxidation and formation of other oxygen-containing products. At high temperatures as a result of addition reaction between methyl radicals and ethylene, propyl radicals are formed that, in turn yield propylene. Alongside with positive influence on the yield of reaction products, methane exerts negative influence upon the conversion, that is it decreases the rate of ethylene and oxygen conversion, simultaneously decreasing significantly the yield of CO

  4. Ethylene Formation by Catalytic Dehydration of Ethanol with Industrial Considerations

    Directory of Open Access Journals (Sweden)

    Ho-Shing Wu

    2012-12-01

    Full Text Available Ethylene is the primary component in most plastics, making it economically valuable. It is produced primarily by steam-cracking of hydrocarbons, but can alternatively be produced by the dehydration of ethanol, which can be produced from fermentation processes using renewable substrates such as glucose, starch and others. Due to rising oil prices, researchers now look at alternative reactions to produce green ethylene, but the process is far from being as economically competitive as using fossil fuels. Many studies have investigated catalysts and new reaction engineering technologies to increase ethylene yield and to lower reaction temperature, in an effort to make the reaction applicable in industry and most cost-efficient. This paper presents various lab synthesized catalysts, reaction conditions, and reactor technologies that achieved high ethylene yield at reasonable reaction temperatures, and evaluates their practicality in industrial application in comparison with steam-cracking plants. The most promising were found to be a nanoscale catalyst HZSM-5 with 99.7% ethylene selectivity at 240 °C and 630 h lifespan, using a microreactor technology with mechanical vapor recompression, and algae-produced ethanol to make ethylene.

  5. Use of nuclear energy to preserve man's food

    International Nuclear Information System (INIS)

    Zeeuw, Dick de

    1976-01-01

    Food irradiation is one of these existing technologies. It is a physical method that can be used to preserve food from microbial and insect damage and infection, as well as from physiological deterioration. In other words, this method can extend the storage life of food considerably without noticeable change of the properties of the food commodity. The impact of food irradiation can be very great especially because of its contribution to the hygienization of food. Irradiation eliminates pathogens like Salmonella and other enterobacteria and replaces potential dangerous chemicals like ethylene oxide, methylbromide, maleic hydrazide. Furthermore, irradiation is a very low energy process compared with heating, freezing etc., and saves energy by reducing the frequency of food-transports. To save on energy is becoming very important. Over the past two decades, with our cheap energy and low-cost food economy, there was little impetus to push ahead with low energy processing such as food irradiation

  6. Food processing by high hydrostatic pressure.

    Science.gov (United States)

    Yamamoto, Kazutaka

    2017-04-01

    High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2 ) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

  7. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

  8. Introduction to Innovative Food Processing and Technology

    OpenAIRE

    Tokusoglu, Ozlem

    2015-01-01

    Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...

  9. [Food prices in Brazil: prefer cooking to ultra-processed foods].

    Science.gov (United States)

    Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

    2016-08-29

    This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

  10. Reducing food losses by intelligent food logistics.

    Science.gov (United States)

    Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

    2014-06-13

    The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

  11. Ethylene glycol blood test

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/article/003564.htm Ethylene glycol blood test To use the sharing features ... enable JavaScript. This test measures the level of ethylene glycol in the blood. Ethylene glycol is a ...

  12. Study of the radiosterilization dose effect on properties of poly(ethylene terephthalate) - PET recycled

    International Nuclear Information System (INIS)

    Isoldi, Ana Beatriz Godoy; Silva, Leonardo Gondim de Andrade e; Rosario, Salmo Cordeiro do

    2002-01-01

    The packing are in constant development, in function, especially, the process of globalization. The opening of the brazilian market after currency stabilization, caused technological innovations, change of habits and costumes of the population and environmental matters. Year after year, because of cost reductions, it became more extreme the hard study of the polymeric materials and their copolymers, their possible blends and their recycling, always seeking a better wrapping of the products, especially when it concerns to the food, increasing its shelf life. The process of sterilization of foods and modification of polymers through radiation are targets of growing interest by of the current industries linked to the nutrition and packing sectors. The objective of this paper is to discuss the application of the radiation (electron beam) in the sterilization of packings of recycled poly(ethylene terephthalate) PET, evaluating the possible effects on their properties. (author)

  13. Food processing in action

    Science.gov (United States)

    Radio frequency (RF) heating is a commonly used food processing technology that has been applied for drying and baking as well as thawing of frozen foods. Its use in pasteurization, as well as for sterilization and disinfection of foods, is more limited. This column will review various RF heating ap...

  14. Ethylene, a key factor in the regulation of seed dormancy

    Directory of Open Access Journals (Sweden)

    Françoise eCORBINEAU

    2014-10-01

    Full Text Available Ethylene is an important component of the gaseous environment, and regulates numerous plant developmental processes including seed germination and seedling establishment. Dormancy, the inability to germinate in apparently favorable conditions, has been demonstrated to be regulated by the hormonal balance between abscisic acid (ABA and gibberellins (GAs. Ethylene plays a key role in dormancy release in numerous species, the effective concentrations allowing the germination of dormant seeds ranging between 0.1 and 200 μL L-1. Studies using inhibitors of ethylene biosynthesis or of ethylene action and analysis of mutant lines altered in genes involved in the ethylene signaling pathway (etr1, ein2, ain1, etr1, and erf1 demonstrate the involvement of ethylene in the regulation of germination and dormancy. Ethylene counteracts ABA effects through a regulation of ABA metabolism and signaling pathways. Moreover, ethylene insensitive mutants in Arabidopsis are more sensitive to ABA and the seeds are more dormant. Numerous data also show an interaction between ABA, GAs and ethylene metabolism and signaling pathways. It has been increasingly demonstrated that reactive oxygen species (ROS may play a significant role in the regulation of seed germination interacting with hormonal signaling pathways. In the present review the responsiveness of seeds to ethylene will be described, and the key role of ethylene in the regulation of seed dormancy via a cross-talk between hormones and other signals will be discussed.

  15. Pollination induces autophagy in petunia petals via ethylene.

    Science.gov (United States)

    Shibuya, Kenichi; Niki, Tomoko; Ichimura, Kazuo

    2013-02-01

    Autophagy is one of the main mechanisms of degradation and remobilization of macromolecules, and it appears to play an important role in petal senescence. However, little is known about the regulatory mechanisms of autophagy in petal senescence. Autophagic processes were observed by electron microscopy and monodansylcadaverine staining of senescing petals of petunia (Petunia hybrida); autophagy-related gene 8 (ATG8) homologues were isolated from petunia and the regulation of expression was analysed. Nutrient remobilization was also examined during pollination-induced petal senescence. Active autophagic processes were observed in the mesophyll cells of senescing petunia petals. Pollination induced the expression of PhATG8 homologues and was accompanied by an increase in ethylene production. Ethylene inhibitor treatment in pollinated flowers delayed the induction of PhATG8 homologues, and ethylene treatment rapidly upregulated PhATG8 homologues in petunia petals. Dry weight and nitrogen content were decreased in the petals and increased in the ovaries after pollination in detached flowers. These results indicated that pollination induces autophagy and that ethylene is a key regulator of autophagy in petal senescence of petunia. The data also demonstrated the translocation of nutrients from the petals to the ovaries during pollination-induced petal senescence.

  16. Biocatalytic conversion of ethylene to ethylene oxide using an engineered toluene monooxygenase.

    Science.gov (United States)

    Carlin, D A; Bertolani, S J; Siegel, J B

    2015-02-11

    Mutants of toluene o-xylene monooxygenase are demonstrated to oxidize ethylene to ethylene oxide in vivo at yields of >99%. The best mutant increases ethylene oxidation activity by >5500-fold relative to the native enzyme. This is the first report of a recombinant enzyme capable of carrying out this industrially significant chemical conversion.

  17. Engineering Digestion: Multiscale Processes of Food Digestion.

    Science.gov (United States)

    Bornhorst, Gail M; Gouseti, Ourania; Wickham, Martin S J; Bakalis, Serafim

    2016-03-01

    Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process. © 2016 Institute of Food Technologists®

  18. Review of conventional and novel food processing methods on food allergens.

    Science.gov (United States)

    Vanga, Sai Kranthi; Singh, Ashutosh; Raghavan, Vijaya

    2017-07-03

    With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

  19. Food Processing and the Mediterranean Diet.

    Science.gov (United States)

    Hoffman, Richard; Gerber, Mariette

    2015-09-17

    The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

  20. Food Processing and the Mediterranean Diet

    Directory of Open Access Journals (Sweden)

    Richard Hoffman

    2015-09-01

    Full Text Available The benefits of the Mediterranean diet (MD for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts, and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

  1. Food Processing and the Mediterranean Diet

    Science.gov (United States)

    Hoffman, Richard; Gerber, Mariette

    2015-01-01

    The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. PMID:26393643

  2. Expression of ethylene biosynthetic and receptor genes in rose floral tissues during ethylene-enhanced flower opening

    OpenAIRE

    Xue, Jingqi; Li, Yunhui; Tan, Hui; Yang, Feng; Ma, Nan; Gao, Junping

    2008-01-01

    Ethylene production, as well as the expression of ethylene biosynthetic (Rh-ACS1?4 and Rh-ACO1) and receptor (Rh-ETR1?5) genes, was determined in five different floral tissues (sepals, petals, stamens, gynoecia, and receptacles) of cut rose (Rosa hybrida cv. Samantha upon treatment with ethylene or the ethylene inhibitor 1-methylcyclopropene (1-MCP). Ethylene-enhanced ethylene production occurred only in gynoecia, petals, and receptacles, with gynoecia showing the greatest enhancement in the ...

  3. Effects of daily food processing on allergenicity.

    Science.gov (United States)

    Cabanillas, Beatriz; Novak, Natalija

    2017-08-11

    Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.

  4. Poly(ethylene glycol) and cyclodextrin-grafted chitosan: from methodologies to preparation and potential biotechnological applications

    Science.gov (United States)

    Campos, Estefânia V. R.; Oliveira, Jhones L.; Fraceto, Leonardo F.

    2017-11-01

    Chitosan, a polyaminosaccharide obtained by alkaline deacetylation of chitin, possesses useful properties including biodegradability, biocompatibility, low toxicity, and good miscibility with other polymers. It is extensively used in many applications in biology, medicine, agriculture, environmental protection, and the food and pharmaceutical industries. The amino and hydroxyl groups present in the chitosan backbone provide positions for modifications that are influenced by factors such as the molecular weight, viscosity, and type of chitosan, as well as the reaction conditions. The modification of chitosan by chemical methods is of interest because the basic chitosan skeleton is not modified and the process results in new or improved properties of the material. Among the chitosan derivatives, cyclodextrin-grafted chitosan and poly(ethylene glycol)-grafted chitosan are excellent candidates for a range of biomedical, environmental decontamination, and industrial purposes. This work discusses modifications including chitosan with attached cyclodextrin and poly(ethylene glycol), and the main applications of these chitosan derivatives in the biomedical field.

  5. Peel/seal properties of poly(ethylene methyl acrylate)/polybutene-1 blend films

    Science.gov (United States)

    Mohammdi, Seyedeh Raziyeh; Ajji, Abdellah; Tabatabaei, Seyed H.

    2015-05-01

    Nowadays, the possibility to easy open a food package is of great interest both from the consumer and food producers' perspective. In this study, the peel/seal properties of poly (ethylene methyl acrylate) (EMA)/polybutene-1 (PB-1) blend films were investigated. Three blends of EMA/PB-1 with different methyl acrylate (MA) content were prepared using cast extrusion process. Differential Scanning Calorimetry (DSC) was used to investigate the thermal behavior as well as the crystalinity of the blends. The effect of polymer matrix on the crystalline structure of PB-1 was studied using Wide Angle X-ray Diffraction (WAXD) and DSC. T-peel tests were carried out on the heat sealed films at various seal temperatures. The effect of MA content and heat seal temperature on peel/seal properties (i.e. peel initiation temperature, temperature window of sealability and peel strength) of the films were studied.

  6. Peel/seal properties of poly(ethylene methyl acrylate)/polybutene-1 blend films

    Energy Technology Data Exchange (ETDEWEB)

    Mohammdi, Seyedeh Raziyeh; Ajji, Abdellah; Tabatabaei, Seyed H. [Department of Chemical Engineering, École Polytechnique de Montréal, Montréal, Québec, H3C3A7 (Canada)

    2015-05-22

    Nowadays, the possibility to easy open a food package is of great interest both from the consumer and food producers’ perspective. In this study, the peel/seal properties of poly (ethylene methyl acrylate) (EMA)/polybutene-1 (PB-1) blend films were investigated. Three blends of EMA/PB-1 with different methyl acrylate (MA) content were prepared using cast extrusion process. Differential Scanning Calorimetry (DSC) was used to investigate the thermal behavior as well as the crystalinity of the blends. The effect of polymer matrix on the crystalline structure of PB-1 was studied using Wide Angle X-ray Diffraction (WAXD) and DSC. T-peel tests were carried out on the heat sealed films at various seal temperatures. The effect of MA content and heat seal temperature on peel/seal properties (i.e. peel initiation temperature, temperature window of sealability and peel strength) of the films were studied.

  7. Peel/seal properties of poly(ethylene methyl acrylate)/polybutene-1 blend films

    International Nuclear Information System (INIS)

    Mohammdi, Seyedeh Raziyeh; Ajji, Abdellah; Tabatabaei, Seyed H.

    2015-01-01

    Nowadays, the possibility to easy open a food package is of great interest both from the consumer and food producers’ perspective. In this study, the peel/seal properties of poly (ethylene methyl acrylate) (EMA)/polybutene-1 (PB-1) blend films were investigated. Three blends of EMA/PB-1 with different methyl acrylate (MA) content were prepared using cast extrusion process. Differential Scanning Calorimetry (DSC) was used to investigate the thermal behavior as well as the crystalinity of the blends. The effect of polymer matrix on the crystalline structure of PB-1 was studied using Wide Angle X-ray Diffraction (WAXD) and DSC. T-peel tests were carried out on the heat sealed films at various seal temperatures. The effect of MA content and heat seal temperature on peel/seal properties (i.e. peel initiation temperature, temperature window of sealability and peel strength) of the films were studied

  8. Radiation processing of food to ensure food safety and security

    International Nuclear Information System (INIS)

    Gautam, Satyendra

    2016-01-01

    Radiation processing of food utilizes the controlled application of energy from ionizing radiations such as γ-rays , electrons and X-rays on food. Gamma-rays and X-rays are short wavelength radiations of the electromagnetic spectrum. The approved sources of gamma radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV) wherein the latter two are generated by machines using electricity. γ-radiation can penetrate deep into the food materials causing the desired effects. Irradiation works by disrupting the biological processes that lead to decay. While interacting with water and other biomolecules that constitute the food and living organisms, radiation energy is absorbed by these molecules. The interactions of radiation and radiolytic products of water with DNA impair the reproduction of microorganism and insects, and thus help in achieving the desired objectives pertaining to food safety and security

  9. Thap Maeo bananas: Fast ripening and full ethylene perception at low doses.

    Science.gov (United States)

    Saraiva, Lorenzo A; Castelan, Florence P; Gomes, Bruna L; Purgatto, Eduardo; Cordenunsi-Lysenko, Beatriz R

    2018-03-01

    Brazil is a major producer and consumer of various banana types. Thap Maeo is a promising cultivar for the market due to its resistance to Black and Yellow Sigatoka disease. However, a lack of information and postharvest technologies concerning Thap Maeo physiology seems to be a significant problem limiting its expansion in the market. Thus, this study aims to establish Thap Maeo fruit's physical, biochemical, and physiological aspects, defining the best ethylene dosage for treatment considering fruit ripening parameters. Bananas were harvested and monitored during both natural and ethylene-induced ripening processes. Assessments of pulp firmness, peel color and endogenous ethylene production showed different profiles between ethylene-treated and non-treated fruits, whereas the ethylene responses concerning the carbohydrates and hormones profiles, as well as the ethylene receptors expression, were observed in all ethylene-treated fruits, even applying low concentrations of the hormone. It thus indicated the high ethylene-sensitivity of Thap Maeo cultivar. Such postharvest behaviors reverberate in lower ethylene requirements for treatment, which was established at 10μLL -1 . Ethylene-inducible changes in fruit volatile compounds throughout ripening are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Mathematical modeling of processes of acetoxysilane of ethylene in the domestic catalyst

    Directory of Open Access Journals (Sweden)

    D. V. Arapov

    2018-01-01

    Full Text Available Vinyl acetate monomer (VA serves for the production of polyvinyl alcohol, polyvinyl acetate, polyvinyl butyral, copolymers with ethylene and propylene. The world production of vinyl acetate is more than 4 million tons per year. At the present stage of industrial development, vinyl acetate is mainly produced by the catalytic synthesis of ethylene, acetic acid (OC and oxygen in a ratio of approximately 8:4:1. The conversion rate for one pass is 8 %; 18 %; 45 %. The selectivity for vinyl acetate is 91-92%. The main by-product is carbon dioxide, ethyl acetate, ethylidene diacetate – all not more than 1%. Because of its extreme fire and explosiveness, the process is relatively small. There are approximately 30 such installations in the world. In the Russian Federation, there is only one such production with a capacity of 50,000 tons per year for vinyl acetate (Lukoil, Stavrolen, which was purchased in 1975 under the license of Bayer FRG. To exclude dependence on expensive import supplies, it is important to switch this production to a domestic catalyst or produced in the CIS countries. In this connection, the authors carried out structural and parametric identification and obtained experimental data. In this paper, we present the results of the experiments performed, namely, a dynamic mathematical model for the rate of formation of the target viniacetate (activity and the secondary-carbon dioxide (DU of products, which has a fractional-nonlinear structure. It was assumed that the reaction of obtaining the VA proceeds according to the first order, and the formation of the DM is one-and-a-half. To use the model in managing a real production process, parametric identification of the most significant regression coefficients is required.

  11. Food irradiation: Gamma processing facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

    1997-12-31

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  12. Food irradiation: Gamma processing facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

    1998-12-31

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  13. Food irradiation: Gamma processing facilities

    International Nuclear Information System (INIS)

    Kunstadt, P.

    1997-01-01

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  14. Food waste and food processing waste for biohydrogen production: a review.

    Science.gov (United States)

    Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

    2013-11-30

    Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Features of radiation chemical processes in ethylene-styrene copolymers

    International Nuclear Information System (INIS)

    Leshchenko, S.S.; Mal'tseva, A.P.; Iskakov, L.I.; Karpov, V.L.

    1976-01-01

    A study was made of statistical copolymers of ethylene with styrene to determine their structure and properties and radio-chemical transformations. The styrene content of the copolymers ranged from 1 to 85 mole%. The investigation covered non-irradiated copolymers and those irradiated with doses of 1-1000Mrad at room temperature and at liquid nitrogen temperature. It is shown that styrene units present in the CES inhibited all radio-chemical processes compared with PE irradiated under similar conditions. It is suggested that the radiation resistance of CES with styrene contents up to 10 mole % increases in the course of irradiation as a result of the formation of structures with a high degree of conjugation which are more capable of scattering absorbed energy than in the case of phenyl rings by themselves. The most promising of the CES examined is the one with a styrene content of 5 mole %. The mechanical properties of this copolymer are similar to those of PE, and its radiation resistance rises under service conditions in the presence of ionizing radiation

  16. PROCESS OPTIMIZATION OF TETRA ACETYL ETHYLENE DIAMINE ACTIVATED HYDROGEN PEROXIDE BLEACHING OF POPULUS NIGRA CTMP

    OpenAIRE

    Qiang Zhao; Junwen Pu; Shulei Mao; Guibo Qi

    2010-01-01

    To enhance the bleaching efficiency, the activator of tetra acetyl ethylene diamine (TAED) was used in conventional H2O2 bleaching. The H2O2/TAED bleaching system can accelerate the reaction rate and shorten bleaching time at relative low temperature, which can reduce the production cost. In this research, the process with hydrogen peroxide activated by TAED bleaching of Populus nigra chemi-thermo mechanical pulp was optimized. Suitable bleaching conditions were confirmed as follows: pulp con...

  17. Low-Energy, Low-Cost Production of Ethylene by Low- Temperature Oxidative Coupling of Methane

    Energy Technology Data Exchange (ETDEWEB)

    Radaelli, Guido [Siluria Technologies, Inc., San Francisco, CA (United States); Chachra, Gaurav [Siluria Technologies, Inc., San Francisco, CA (United States); Jonnavittula, Divya [Siluria Technologies, Inc., San Francisco, CA (United States)

    2017-12-30

    In this project, we develop a catalytic process technology for distributed small-scale production of ethylene by oxidative coupling of methane at low temperatures using an advanced catalyst. The Low Temperature Oxidative Coupling of Methane (LT-OCM) catalyst system is enabled by a novel chemical catalyst and process pioneered by Siluria, at private expense, over the last six years. Herein, we develop the LT-OCM catalyst system for distributed small-scale production of ethylene by identifying and addressing necessary process schemes, unit operations and process parameters that limit the economic viability and mass penetration of this technology to manufacture ethylene at small-scales. The output of this program is process concepts for small-scale LT-OCM catalyst based ethylene production, lab-scale verification of the novel unit operations adopted in the proposed concept, and an analysis to validate the feasibility of the proposed concepts.

  18. Living and learning food processing

    Science.gov (United States)

    This year’s annual event promises to be both exciting and educational for those who wish to learn more about food processing. This column will provide a brief overview of the multitude of scientific sessions that reveal new research related to food processing. In addition to the symposia previewed h...

  19. Electromagnetic energy and food processing

    International Nuclear Information System (INIS)

    Mudgett, R.

    1988-01-01

    The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1 st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1 st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy. (33 refs.)

  20. Sodium content on processed foods for snacks.

    Science.gov (United States)

    Kraemer, Mariana Vieira dos Santos; Oliveira, Renata Carvalho de; Gonzalez-Chica, David Alejandro; Proença, Rossana Pacheco da Costa

    2016-04-01

    To assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents. Cross-sectional study that assessed Na content and serving size reporting on processed food labels. A supermarket that is part of a large chain in Brazil. All foods available for sale at the study's location and reported in the literature as snacks present in the diets of Brazilian children and adolescents. Of the 2945 processed foods, 87 % complied with the reference serving sizes, although variability in reporting was observed in most of the food subgroups. In addition, 21 % of the processed foods had high Na levels (>600 mg/100 g) and 35 % had medium Na levels (>120 and ≤600 mg/100 g). The meats, oils, fats and seeds groups as well as the prepared dishes had higher percentages of foods classified as high Na (81 %, 58 % and 53 %, respectively). Most of the processed foods had high or medium Na content. We emphasize the importance of revising Brazilian nutrition labelling legislation to standardize reference serving sizes to avoid variation. Besides, we point out the potential for reducing Na levels in most processed foods, as evidenced by the variability in Na content within subgroups. Finally, we have identified the need to develop a method to classify Na levels in processed foods with specific parameters for children and adolescents.

  1. Radiation processing of food

    International Nuclear Information System (INIS)

    Saint-Lebe, L.; Raffi, J.

    1983-06-01

    The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented [fr

  2. How extrusion shapes food processing

    Science.gov (United States)

    This month's column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to ...

  3. Ethylene and Hormonal Cross Talk in Vegetative Growth and Development1

    Science.gov (United States)

    Van de Poel, Bram; Smet, Dajo; Van Der Straeten, Dominique

    2015-01-01

    Ethylene is a gaseous plant hormone that most likely became a functional hormone during the evolution of charophyte green algae, prior to land colonization. From this ancient origin, ethylene evolved into an important growth regulator that is essential for myriad plant developmental processes. In vegetative growth, ethylene appears to have a dual role, stimulating and inhibiting growth, depending on the species, tissue, and cell type, developmental stage, hormonal status, and environmental conditions. Moreover, ethylene signaling and response are part of an intricate network in cross talk with internal and external cues. Besides being a crucial factor in the growth control of roots and shoots, ethylene can promote flowering, fruit ripening and abscission, as well as leaf and petal senescence and abscission and, hence, plays a role in virtually every phase of plant life. Last but not least, together with jasmonates, salicylate, and abscisic acid, ethylene is important in steering stress responses. PMID:26232489

  4. Ethylene-producing bacteria that ripen fruit.

    Science.gov (United States)

    Digiacomo, Fabio; Girelli, Gabriele; Aor, Bruno; Marchioretti, Caterina; Pedrotti, Michele; Perli, Thomas; Tonon, Emil; Valentini, Viola; Avi, Damiano; Ferrentino, Giovanna; Dorigato, Andrea; Torre, Paola; Jousson, Olivier; Mansy, Sheref S; Del Bianco, Cristina

    2014-12-19

    Ethylene is a plant hormone widely used to ripen fruit. However, the synthesis, handling, and storage of ethylene are environmentally harmful and dangerous. We engineered E. coli to produce ethylene through the activity of the ethylene-forming enzyme (EFE) from Pseudomonas syringae. EFE converts a citric acid cycle intermediate, 2-oxoglutarate, to ethylene in a single step. The production of ethylene was placed under the control of arabinose and blue light responsive regulatory systems. The resulting bacteria were capable of accelerating the ripening of tomatoes, kiwifruit, and apples.

  5. Ethylene-Related Gene Expression Networks in Wood Formation

    Directory of Open Access Journals (Sweden)

    Carolin Seyfferth

    2018-03-01

    potential targets for EIN3D and ERF transcription factors in Populus stem tissues, which can help to understand the range of ethylene targeted biological processes during secondary growth.

  6. Applications of sonochemistry in Russian food processing industry.

    Science.gov (United States)

    Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

    2014-11-01

    In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

  7. Efficient separation of ethylene from acetylene/ethylene mixtures by a flexible-robust metalorganic framework

    NARCIS (Netherlands)

    Li, L.; Lin, R.-B.; Krishna, R.; Wang, X.; Li, B.; Wu, H.; Li, J.; Zhou, W.; Chen, B.

    2017-01-01

    During the production of polymer-grade ethylene, trace amounts of acetylene (about 1%) in the ethylene feed need to be reduced to 40 parts per million (ppm). We herein report a metal–organic framework (MOF) of flexible-robust nature for the efficient removal of acetylene from acetylene/ethylene

  8. Role of ethylene metabolism in Amaranthus retroflexus

    International Nuclear Information System (INIS)

    Raskin, I.; Beyer, E. Jr.

    1989-01-01

    14 C-Ethylene was metabolized by etiolated pigweed seedlings (Amaranthus retroflexus L.) in the manner similar to that observed in other plants. The hormone was oxidized to 14 CO 2 and incorporated into 14 -tissue components. Selected cyclic olefins with differing abilities to block ethylene action were used to determine if ethylene metabolism in pigweed is necessary for ethylene action. 2,5-Norbornadiene and 1,3-cyclohexadiene were effective inhibitors of ethylene action at 800 and 6400 μ1/1, respectively, in the gas phase, while 1,4-cyclohexadiene and cyclohexene were not. However, all four cyclic olefins inhibited the incorporation and conversion of 14 C-ethylene to 14 CO 2 by 95% with I 50 values below 100 μ1/1. The results indicate that total ethylene metabolism does not directly correlate with changes in ethylene action. Additionally, the fact that inhibition of ethylene metabolism by the cyclic olefins did not result in a corresponding increase in ethylene evolution, indicates that ethylene metabolism does not serve to significantly reduce endogenous ethylene levels

  9. Challenges and Prospects of Traditional Food Processing ...

    African Journals Online (AJOL)

    This paper focuses on challenges and prospects of traditional food processing technologies and their products in Nigeria. The major objective of the paper is to identify the challenges confronting traditional food processing technologies as well as the potentials the traditional food processing technologies has in boosting the ...

  10. Seattle's minimum wage ordinance did not affect supermarket food prices by food processing category.

    Science.gov (United States)

    Spoden, Amanda L; Buszkiewicz, James H; Drewnowski, Adam; Long, Mark C; Otten, Jennifer J

    2018-06-01

    To examine the impacts of Seattle's minimum wage ordinance on food prices by food processing category. Supermarket food prices were collected for 106 items using a University of Washington Center for Public Health Nutrition market basket at affected and unaffected supermarket chain stores at three times: March 2015 (1-month pre-policy enactment), May 2015 (1-month post-policy enactment) and May 2016 (1-year post-policy enactment). Food items were categorized into four food processing groups, from minimally to ultra-processed. Data were analysed across time using a multilevel, linear difference-in-differences model at the store and price level stratified by level of food processing. Six large supermarket chain stores located in Seattle ('intervention') affected by the policy and six same-chain but unaffected stores in King County ('control'), Washington, USA. One hundred and six food and beverage items. The largest change in average price by food item was +$US 0·53 for 'processed foods' in King County between 1-month post-policy and 1-year post-policy enactment (P food processing level strata in Seattle v. King County stores at 1-month or 1-year post-policy enactment. Supermarket food prices do not appear to be differentially impacted by Seattle's minimum wage ordinance by level of the food's processing. These results suggest that the early implementation of a city-level minimum wage policy does not alter supermarket food prices by level of food processing.

  11. 78 FR 6804 - Codex Alimentarius Commission: Meeting of the Codex Committee on Food Labeling

    Science.gov (United States)

    2013-01-31

    ...; (c) Studying specific labeling problems assigned to it by Codex; and (d) Studying problems associated... the Production, Processing, Labeling and Marketing of Organically Produced Foods. (a) Use of ethylene... Washington, DC on January 24, 2013. Mary Frances Lowe, U.S. Manager for Codex Alimentarius. [FR Doc. 2013...

  12. Mechanistic studies of ethylene biosynthesis in higher plants

    International Nuclear Information System (INIS)

    McGeehan, G.M.

    1986-01-01

    Ethylene is a plant hormone that elicits a wide variety of responses in plant tissue. Among these responses are the hastening of abscission, ripening and senescence. In 1979 it was discovered that 1-amino-1-cyclopropane carboxylic acid is the immediate biosynthetic precursor to ethylene. Given the obvious economic significance of ethylene production the authors concentrated their studies on the conversion of ACC to ethylene. They delved into mechanistic aspects of ACC oxidation and they studied potential inhibitors of ethylene forming enzyme (EFE). They synthesized various analogs of ACC and found that EFE shows good stereodiscrimination among alkyl substituted ACC analogs with the 1R, 2S stereoisomer being processed nine times faster than the 1S, 2R isomer in the MeACC series. They also synthesized 2-cyclopropyl ACC which is a good competitive inhibitor of EFE. This compound also causes time dependent loss of EFE activity leading us to believe it is an irreversible inhibitor of ethylene formation. The synthesis of these analogs has also allowed them to develop a spectroscopic technique to assign the relative stereochemistry of alkyl groups. 13 C NMR allows them to assign the alkyl stereochemistry based upon gamma-shielding effects on the carbonyl resonance. Lastly, they measured kinetic isotope effects on the oxidation of ACC in vivo and in vitro and found that ACC is oxidized by a rate-determining 1-electron removal from nitrogen in close accord with mechanisms for the oxidation of other alkyl amines

  13. Kinetic studies of potassium permanganate adsorption by activated carbon and its ability as ethylene oxidation material

    Science.gov (United States)

    Aprilliani, F.; Warsiki, E.; Iskandar, A.

    2018-03-01

    Generally, ethylene production in many horticultural products has been seen to be detrimental to the quality during storage and distribution process. For this reason, removing ethylene from storage or distribution atmosphere is needed to maintain the quality. One of the technologies that can be applied is the use of potassium permanganate (KMnO4). KMnO4 is an active compound that can be used as an oxidizing agent on ethylene removal process. KMnO4 is not recommended for direct used application. As the result, additional material is required to impregnate the potassium permanganate. The inert materials used are commercial activated carbon. Activated carbon is chosen because it has high surface area. The purpose of this research is to determine kinetics adsorption and oxidation model of ethylene removal material. The kinetics adsorption was determined using the pseudo-first and second-order kinetic models. The data on adsorption process show that the second-order equation is more suitable to express the adsorption process on this research. The analyzing of the ethylene oxidation capacity increased with time until it reaches an optimal value. The ethylene oxidation rate is able to be estimated by the formula r = 0.1967 [C2H4]0.99 [KMnO4]0.01; MSE = 0.44 %. The actual and estimation data of ethylene oxidation show that the model is fitted to describe the actual ethylene oxidation under same experimental conditions.

  14. Irradiation treatment of minimally processed fruits and vegetables for enhancing quality

    International Nuclear Information System (INIS)

    Yuecel, P. K.; Halkman, H. B. D.

    2009-01-01

    Minimally processed fruits and vegetables are very common in developed countries and are gaining popularity in developing countries due to their convenience and freshness. Minimal processing may result in undesirable changes in colour, taste and appearance due to the transfer of microbes from skin to the flesh. Unlike thermal processing, which has deteriorating effects on vitamins, flavoring compounds, and textural properties of foods, irradiation is a cold process. Besides its effectiveness in eliminating food-borne pathogens, ionizing radiation also reduces spoilage microorganisms, inhibits ethylene production, and retards the ripening process, resulting in extended shelf-life.

  15. Food irradiation and sterilization

    Science.gov (United States)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  16. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    Josephson, E.S.

    1981-01-01

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  17. Roles of Carbohydrate Supply and Ethylene,Polyamines in Maize Kernel Set

    Institute of Scientific and Technical Information of China (English)

    Han-Yu Feng; Zhi-Min Wang; Fan-Na Kong; Min-Jie Zhang; Shun-Li Zhou

    2011-01-01

    Glucose appears to have an antagonistic relationship with ethylene and ethylene and polyaminesappear to play antagonistic roles in the abortion of seeds and fruits.Moreover,ethylene,spermidine,and spermine share a common biosynthetic precursor.The synchronous changes of them and therelationships with kernel set are currently unclear.Here,we stimulated maize(Zea mays L.)apical kernelset and studied their changes at 4,8,12,and 16 d after pollination(DAP).The status of the apicalkernels changed from abortion to set,showing a pattern similar to that of the middle kernels,withslow decrease in glucose and rapid decline in ethylene production,and a sharp increase in spermidineand spermine after four DAP.Synchronous changes in ethylene and spermidine were also observed.However,the ethylene production decreased slowly in the aborted apical kernels,the glucose andpolyamines concentrations were lower.Ethephon application did not block the change from abortion toset for the setting apical kernels.These data indicate that the developmental change may be accompaniedby an inhibition of adequate glucose to ethylene synthesis and subsequent promotion of spermidine andspermine synthesis,and adequate carbohydrate supply may play a key role in the developmental process.

  18. Arabidopsis ETR1 and ERS1 Differentially Repress the Ethylene Response in Combination with Other Ethylene Receptor Genes1[W

    Science.gov (United States)

    Liu, Qian; Wen, Chi-Kuang

    2012-01-01

    The ethylene response is negatively regulated by a family of five ethylene receptor genes in Arabidopsis (Arabidopsis thaliana). The five members of the ethylene receptor family can physically interact and form complexes, which implies that cooperativity for signaling may exist among the receptors. The ethylene receptor gene mutations etr1-1(C65Y)(for ethylene response1-1), ers1-1(I62P) (for ethylene response sensor1-1), and ers1C65Y are dominant, and each confers ethylene insensitivity. In this study, the repression of the ethylene response by these dominant mutant receptor genes was examined in receptor-defective mutants to investigate the functional significance of receptor cooperativity in ethylene signaling. We showed that etr1-1(C65Y), but not ers1-1(I62P), substantially repressed various ethylene responses independent of other receptor genes. In contrast, wild-type receptor genes differentially supported the repression of ethylene responses by ers1-1(I62P); ETR1 and ETHYLENE INSENSITIVE4 (EIN4) supported ers1-1(I62P) functions to a greater extent than did ERS2, ETR2, and ERS1. The lack of both ETR1 and EIN4 almost abolished the repression of ethylene responses by ers1C65Y, which implied that ETR1 and EIN4 have synergistic effects on ers1C65Y functions. Our data indicated that a dominant ethylene-insensitive receptor differentially repressed ethylene responses when coupled with a wild-type ethylene receptor, which supported the hypothesis that the formation of a variety of receptor complexes may facilitate differential receptor signal output, by which ethylene responses can be repressed to different extents. We hypothesize that plants can respond to a broad ethylene concentration range and exhibit tissue-specific ethylene responsiveness with differential cooperation of the multiple ethylene receptors. PMID:22227969

  19. 77 FR 21077 - Codex Alimentarius Commission: Meeting of the Codex Committee on Food Labeling

    Science.gov (United States)

    2012-04-09

    ... guidelines; (c) studying specific labeling problems assigned to it by Codex; and (d) studying problems... Production, Processing, Labeling and Marketing of Organically Produced Foods. (a) Inclusion of Ethylene for... on: April 3, 2012. Karen Stuck, U.S. Manager for Codex Alimentarius. [FR Doc. 2012-8505 Filed 4-6-12...

  20. Design of a process to manufacture ethylene from ethane by means of a shock wave reactor

    NARCIS (Netherlands)

    Van der Dussen, J.; Farrelly, A.; Kort, G.; Twigt, V.; Weng, H.

    2006-01-01

    The aim of this project was to evaluate the possibility of building an economically viable SWR-plant while conforming to predetermined constraints and criteria. Globally, 117-million t/a ethylene is produced. The plant designed produces 1 Mt/a ethylene. The feedstock available is provided from

  1. Modeling of Heating During Food Processing

    Science.gov (United States)

    Zheleva, Ivanka; Kamburova, Veselka

    Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Whether it is cooking, baking, boiling, frying, grilling, blanching, drying, sterilizing, or freezing, heat transfer is part of the processing of almost every food. Heat transfer is a dynamic process in which thermal energy is transferred from one body with higher temperature to another body with lower temperature. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer.

  2. Radiation processing. Present situation of the applications in Europe

    International Nuclear Information System (INIS)

    Laizier, J.

    1977-01-01

    A review is given of radiation processings in Europe: sterilization, food irradiation, sewage treatment, cross-linking of polyethylenes, vinyl polychlorides, rubbers and polymers, electron beam drying of coatings on wood, plastics and paper, production of wood-plastic composites, polymerization of ethylene and vinyl monomers [fr

  3. Molybdenum/alkali metal/ethylene glycol complexes useful as epoxidation catalysts

    International Nuclear Information System (INIS)

    Marquis, E.T.; Sanderson, J.R.; Keating, K.P.

    1987-01-01

    This patent describes a clear, storage stable solution of a molybdenum/alkali metal/ethylene glycol complex in ethylene glycol made by the process comprising: reacting at an elevated temperature between about 25 0 and 150 0 C a solid ammonium molybdate or a hydrate thereof and a solid alkali metal molybdate or a hydrate thereof with ethylene glycol, such that the ratio of moles of ethylene glycol to total gram atoms of molybdenum in the molybdates ranges from about 7:10 to 10:1, and the ratio of gram atoms of molybdenum in the ammonium molybdate or hydrate thereof to gram atoms of molybdenum in the alkali metal molybdate is from about 1:1 to about 20:1 to thereby provide a reaction product composed of a solution of an alkali metal-containing complex of molybdenum, alkali metal and ethylene glycol and by-products, including water, in the ethylene glycol and subsequently stripping the solution at a reduced pressure to remove from about 5 to about 25% of the reaction product, as distillate, to thereby provide a storage stable solution of the complex in the ethylene glycol having a molybdenum content of about 6 wt. % to about 20 wt. %, a water concentration of about 0.1 wt. % to about 6 wt. % and an acid number of more than about 60

  4. Food Processing Control

    Science.gov (United States)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  5. Investigation of free-radical processes in low temperature radiolysis of copolymers of ethylene with styrene

    International Nuclear Information System (INIS)

    Mal'tseva, A.P.; Golikov, V.P.; Leshchenko, S.S.; Karpov, V.L.; Muromtsev, V.I.

    1977-01-01

    Free radical processes during γ-radiolysis of statistical ethylene-styrene copolimers (ESC) have been investigated. The presence of styrene links in the ESC has been shown to reduce both radical yields and their reaction ability as compared with low density polyethylene irradiated under the same conditions. The character of radical processes in ESC sighificantly depends both on styrene concentration in them and on the dose absorbed. The most pronounced decrease in radical yield is found in the copolymer having 5 mol % styrene. This effect seems to be caused by the accumulation in the irradiated copolymer of products which are capable of more effective dissipation of absorbed energy than only styrene links alone

  6. 46 CFR 154.1725 - Ethylene oxide.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Ethylene oxide. 154.1725 Section 154.1725 Shipping COAST....1725 Ethylene oxide. (a) A vessel carrying ethylene oxide must: (1) Have cargo piping, vent piping, and... space of an ethylene oxide cargo tank for a period of 30 days under the condition of paragraph (e) of...

  7. Agriculture and food processing

    International Nuclear Information System (INIS)

    Muhammad Lebai Juri

    2003-01-01

    This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology

  8. Strigolactone Regulates Leaf Senescence in Concert with Ethylene in Arabidopsis.

    Science.gov (United States)

    Ueda, Hiroaki; Kusaba, Makoto

    2015-09-01

    Leaf senescence is not a passive degenerative process; it represents a process of nutrient relocation, in which materials are salvaged for growth at a later stage or to produce the next generation. Leaf senescence is regulated by various factors, such as darkness, stress, aging, and phytohormones. Strigolactone is a recently identified phytohormone, and it has multiple functions in plant development, including repression of branching. Although strigolactone is implicated in the regulation of leaf senescence, little is known about its molecular mechanism of action. In this study, strigolactone biosynthesis mutant strains of Arabidopsis (Arabidopsis thaliana) showed a delayed senescence phenotype during dark incubation. The strigolactone biosynthesis genes MORE AXIALLY GROWTH3 (MAX3) and MAX4 were drastically induced during dark incubation and treatment with the senescence-promoting phytohormone ethylene, suggesting that strigolactone is synthesized in the leaf during leaf senescence. This hypothesis was confirmed by a grafting experiment using max4 as the stock and Columbia-0 as the scion, in which the leaves from the Columbia-0 scion senesced earlier than max4 stock leaves. Dark incubation induced the synthesis of ethylene independent of strigolactone. Strigolactone biosynthesis mutants showed a delayed senescence phenotype during ethylene treatment in the light. Furthermore, leaf senescence was strongly accelerated by the application of strigolactone in the presence of ethylene and not by strigolactone alone. These observations suggest that strigolactone promotes leaf senescence by enhancing the action of ethylene. Thus, dark-induced senescence is regulated by a two-step mechanism: induction of ethylene synthesis and consequent induction of strigolactone synthesis in the leaf. © 2015 American Society of Plant Biologists. All Rights Reserved.

  9. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    OpenAIRE

    Burt, Bryan M.; Volel, Caroline; Finkel, Madelon

    2003-01-01

    OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

  10. Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

    Science.gov (United States)

    Alvarez, Pedro A.; Boye, Joyce I.

    2012-01-01

    Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided. PMID:22187573

  11. Active packaging using ethylene absorber to extend shelf-life

    Energy Technology Data Exchange (ETDEWEB)

    Ponce, Patricia; Carbonari, Guilherme L.R.; Lugao, Ademar B. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: patponce@iq.usp.br, e-mail: guilacaz@uol.com.br, e-mail: ablugao@ipen.br

    2009-07-01

    Ethylene gas is a plant hormone which is produced by fruits and vegetables during ripening and it is also found in the environment. It plays an essential role in normal ripening, but excessive exposure can radically reduce the shelf-life of the product, in some cases inducing undesirable reactions such as development of bitter flavors and loss of chlorophyll (yellowing of greens). The objectives of our work were: to test an active packaging of polyvinyl alcohol (PVA) for apple stored; to test the effect of ethylene absorber agent, impregnated in plastic film, to reduce decay of fresh apple; to study the influence of radiation on the barrier properties, mechanical properties and biodegradability of PVA films. This study evaluated the effect of coating produced from PVA and polyol (glycerol and sorbitol) as plasticizer on apple conservation (75 deg F (24 deg C); 70%RH). The coated product was analyzed for mass loss, color alterations and fungi. The PVA films were produced by casting process (dehydration of a filmogenic solution on Petriplastic dishes) and were irradiated at low doses of 2, 5 and 10 kGy, commonly used in food irradiation. The resulting films were transparent and homogeneous. The active packaged fruits presented higher acceptance, lower microbiological growth, less alterations in acidity, lower weight loss rate during the storage time and an extended shelf-life as compared to the control fruits (without plastic films). (author)

  12. Active packaging using ethylene absorber to extend shelf-life

    International Nuclear Information System (INIS)

    Ponce, Patricia; Carbonari, Guilherme L.R.; Lugao, Ademar B.

    2009-01-01

    Ethylene gas is a plant hormone which is produced by fruits and vegetables during ripening and it is also found in the environment. It plays an essential role in normal ripening, but excessive exposure can radically reduce the shelf-life of the product, in some cases inducing undesirable reactions such as development of bitter flavors and loss of chlorophyll (yellowing of greens). The objectives of our work were: to test an active packaging of polyvinyl alcohol (PVA) for apple stored; to test the effect of ethylene absorber agent, impregnated in plastic film, to reduce decay of fresh apple; to study the influence of radiation on the barrier properties, mechanical properties and biodegradability of PVA films. This study evaluated the effect of coating produced from PVA and polyol (glycerol and sorbitol) as plasticizer on apple conservation (75 deg F (24 deg C); 70%RH). The coated product was analyzed for mass loss, color alterations and fungi. The PVA films were produced by casting process (dehydration of a filmogenic solution on Petriplastic dishes) and were irradiated at low doses of 2, 5 and 10 kGy, commonly used in food irradiation. The resulting films were transparent and homogeneous. The active packaged fruits presented higher acceptance, lower microbiological growth, less alterations in acidity, lower weight loss rate during the storage time and an extended shelf-life as compared to the control fruits (without plastic films). (author)

  13. Preparation of ethylene/1-hexene copolymers from ethylene using a fully silica-supported tandem catalyst system

    NARCIS (Netherlands)

    Karbach, Fabian F.; Macko, Tibor; Duchateau, Robbert

    2016-01-01

    A silica-supported tandem catalyst system, capable of producing ethylene/1-hexene copolymers from ethylene being the single monomer, has been investigated. As tandem couple a phenoxyimine titanium catalyst for ethylene trimerization was combined with a metallocene catalyst for α-olefin

  14. Interaction of atomic hydrogen with ethylene adsorbed on nickel films

    International Nuclear Information System (INIS)

    Korchak, V.N.; Tret'yakov, I.I.; Kislyuk, M.U.

    1976-01-01

    The reactivity of ethylene adsorbed on the pure films of nickel at various temperatures was studied with respect to hydrogen atoms generated in the gaseous phase. The experiments were conducted in a glass vacuum apparatus enabling one to obtain the highest vacuum up to 2x20 -10 torr. The catalyst, nickel films, was produced by their deposition onto the walls of the glass reactor at a pressure of the residual gas of 10 -9 torr and a temperature of the walls of 25 deg C. Gas purity was analyzed by the mass spectrometric method. The ethylene adsorbed at the temperatures below 173 deg K reacted readily with the hydrogen atoms to yield ethane. The process ran without practically any activation energy involved and was limited by the attachment of the first hydrogen atom to the ethylene molecule. The efficiency of this interaction was 0.02 of the number of the hydrogen atoms collisions against the surface occupied by the ethylene. The adsorption of the ethylene at room and higher temperatures was accompanied by its disproportioning with the release of the hydrogen into the gaseous phase and a serious destruction of the ethylene molecules adsorbed to produce hydrogen residues interacting with neither molecular nor atomic hydrogen [ru

  15. Active food packaging technologies.

    Science.gov (United States)

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.

  16. Carbon emissions from U.S. ethylene production under climate change policies.

    Science.gov (United States)

    Ruth, Matthias; Amato, Anthony D; Davidsdottir, Brynhildur

    2002-01-15

    This paper presents the results from a dynamic computer model of U.S. ethylene production, designed to explore implications of alternative climate change policies for the industry's energy use and carbon emissions profiles. The model applies to the aggregate ethylene industry but distinguishes its main cracker types, fuels used as feedstocks and for process energy, as well as the industry's capital vintage structure and vintage-specific efficiencies. Results indicate that policies which increase the cost of carbon of process energy-such as carbon taxes or carbon permit systems-are relatively blunt instruments for cutting carbon emissions from ethylene production. In contrast, policies directly affecting the relative efficiencies of new to old capital-such as R&D stimuli or accelerated depreciation schedules-may be more effective in leveraging the industry's potential for carbon emissions reductions.

  17. Heterogeneous phase gamma irradiation of ethylene-hydrogen mixtures

    International Nuclear Information System (INIS)

    Molinari, M.A.; Lires, O.A.; Videla, G.J.

    1975-11-01

    Experiments of radioinduced ethylene hydrogenation were performed. The G yield of volatile saturated hydrocarbons was 0,49 for silica-gel with simultaneous irradiation and 0,09-0,05 for the other solids (silica-alumina and molecular sieve 5A). The highest yield corresponds to 4,5% of saturated products in relation to initial ammount of ethylene (silica-gel). Polymerization was the most important reaction, with yields as high as 95%. Changes in color and appearance of silica-aluminia in contact with moisture was observed, after the irradiation process. (author) [es

  18. Genetic introgression of ethylene-suppressed transgenic tomatoes with higher-polyamines trait overcomes many unintended effects due to reduced ethylene on the primary metabolome

    Directory of Open Access Journals (Sweden)

    Anatoly P Sobolev

    2014-12-01

    Full Text Available Ethylene regulates a myriad physiological and biochemical processes in ripening fruits and is accepted as the ripening hormone for the climacteric fruits. However, its effects on metabolome and resulting fruit quality are not yet fully understood, particularly when some of the ripening-associated biochemical changes are independent of ethylene action. We have generated a homozygous transgenic tomato genotype (2AS-AS that exhibits reduced ethylene production as a result of impaired expression of 1-aminocyclopropane-1-carboxylate synthase 2 gene by its antisense RNA and had a longer shelf life. Double transgenic hybrid (2AS-AS x 579HO developed through a genetic cross between 2AS-AS and 579HO (Mehta et al., 2002 lines resulted in significantly higher ethylene production than either the WT or 2AS-AS fruit. To determine the effects of reduced ethylene and introgression of higher polyamines’ trait, the metabolic profiles of ripening fruits from WT (556AZ, 2AS-AS, and 2AS-AS x 579HO lines were determined using 1H-NMR spectroscopy. The levels of Glu, Asp, AMP, Adenosine, Nucl1 and Nucl2 increased during ripening of the WT fruit. The increases in Glu, Asp, and AMP levels were attenuated in 2AS-AS fruit but recovered in the double hybrid with higher ethylene and polyamine levels. The ripening-associated decreases in Ala, Tyr, Val, Ile, Phe, malate and myo-inositol levels in the 2AS-AS line were not reversed in the double hybrid line suggesting a developmental/ripening regulated accumulation of these metabolites independent of ethylene. Significant increases in the levels of fumarate, formate, choline, Nucl1 and Nucl2 at most stages of ripening fruit were found in the double transgenic line due to introgression with higher-polyamines trait. Taken together these results show that the ripening-associated metabolic changes are both ethylene dependent and independent, and that the fruit metabolome is under the control of multiple regulators, including

  19. Exploring the food chain. Food production and food processing in Western Europe, 1850-1990

    NARCIS (Netherlands)

    Bieleman, J.; Segers, Y.; Buyst, E.

    2009-01-01

    Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially.

  20. Guest editorial, special issue on new food processing technologies and food safety

    Science.gov (United States)

    The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

  1. Inhibition of ethylene production by cobaltous ion

    International Nuclear Information System (INIS)

    Lau, O.L; Yang, S.F.

    1976-01-01

    The effect of Co 2+ on ethylene production by mung bean (Phaseolus aureus Roxb.) and by apple tissues was studied. Co 2+ , depending on concentrations applied, effectively inhibited ethylene production by both tissues. It also strongly inhibited the ethylene production induced by IAA, kinetin, IAA plus kinetin, Ca 2+ , kinetin plus Ca 2+ , or Cu 2+ treatments in mung bean hypocotyl segments. While Co 2+ greatly inhibited ethylene production, it had little effect on the respiration of apple tissue, indicating that Co 2+ does not exert its inhibitory effect as a general metabolic inhibitor. Ni 2+ , which belongs to the same group as Co 2+ in the periodic table, also markedly curtailed both the basal and the induced ethylene production by apple and mung bean hypocotyl tissues. In a system in which kinetin and Ca 2+ were applied together, kinetin greatly enhanced Ca 2+ uptake, thus enhancing ethylene production. Co 2+ , however, slightly inhibited the uptake of Ca 2+ but appreciably inhibited ethylene production, either in the presence or in the absence of kinetin. Tracer experiments using apple tissue indicated that Co 2+ strongly inhibited the in vivo conversion of L-[U-- 14 C]methionine to 14 C-ethylene. These data suggested that Co 2+ inhibited ethylene production by inhibiting the conversion of methionine to ethylene, a common step which is required for ethylene formation by higher plants. Co 2+ is known to promote elongation, leaf expansion, and hook opening in excised plant parts in response to applied auxins or cytokinins.Since ethylene is known to inhibit those growth phenomena, it is suggested that Co 2+ exerts its promotive effect, at least in part, by inhibiting ethylene formation

  2. Application of High Pressure in Food Processing

    Directory of Open Access Journals (Sweden)

    Herceg, Z.

    2011-01-01

    Full Text Available In high pressure processing, foods are subjected to pressures generally in the range of 100 – 800 (1200 MPa. The processing temperature during pressure treatments can be adjusted from below 0 °C to above 100 °C, with exposure times ranging from a few seconds to 20 minutes and even longer, depending on process conditions. The effects of high pressure are system volume reduction and acceleration of reactions that lead to volume reduction. The main areas of interest regarding high-pressure processing of food include: inactivation of microorganisms, modification of biopolymers, quality retention (especially in terms of flavour and colour, and changes in product functionality. Food components responsible for the nutritive value and sensory properties of food remain unaffected by high pressure. Based on the theoretical background of high-pressure processing and taking into account its advantages and limitations, this paper aims to show its possible application in food processing. The paper gives an outline of the special equipment used in highpressure processing. Typical high pressure equipment in which pressure can be generated either by direct or indirect compression are presented together with three major types of high pressure food processing: the conventional (batch system, semicontinuous and continuous systems. In addition to looking at this technology’s ability to inactivate microorganisms at room temperature, which makes it the ultimate alternative to thermal treatments, this paper also explores its application in dairy, meat, fruit and vegetable processing. Here presented are the effects of high-pressure treatment in milk and dairy processing on the inactivation of microorganisms and the modification of milk protein, which has a major impact on rennet coagulation and curd formation properties of treated milk. The possible application of this treatment in controlling cheese manufacture, ripening and safety is discussed. The opportunities

  3. Radiation processing of food: a promising technology to ensure food safety and security

    International Nuclear Information System (INIS)

    Gautam, S.

    2016-01-01

    Radiation processing of food involves controlled application of energy from ionizing radiations. Approved sources of radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Radiation processing of food is carried out in an irradiation chamber shielded by 1.5 - 1.8 m thick concrete walls. Food, either pre-packed or in-bulk, placed in suitable containers is sent into the irradiation chamber with the help of an automatic conveyor. Major benefits achieved by radiation processing of food are: (i) inhibition of sprouting of tubers and bulbs; (ii) disinfestations of insect pests in agricultural commodities; (iii) delay in ripening and senescence of fruits and vegetables; (iv) destruction of microbes responsible for spoilage, and (v) elimination of pathogens and parasites of public health importance. Irradiation produces very little chemical changes in food. The majority of changes are similar to those by other preservation methods like heat. The radiolytic products and free radicals produced are identical to those present in foods subjected to treatment such as cooking and canning. None of the changes known to occur have been found to be harmful. Twelve food irradiation plants have been commissioned till date in the private sector in India. Two plants set by Government of India (Radiation Processing Plant, Vashi, Navi Mumbai; and KRUSHAK, Lasalgaon, Nashik) are also operational. Volume of food irradiated in India has been steadily increasing. Recent development in the area of food irradiation in India include harmonization of food irradiation rules with international regulation

  4. Consumption of ultra-processed foods predicts diet quality in Canada.

    Science.gov (United States)

    Moubarac, Jean-Claude; Batal, M; Louzada, M L; Martinez Steele, E; Monteiro, C A

    2017-01-01

    This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-processed foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods. Average consumption (total daily energy intake) and relative consumption (% of total energy intake) provided by each of the food groups were calculated. Consumption of ultra-processed foods according to sex, age, education, residential location and relative family revenue was assessed. Mean nutrient content of ultra-processed foods and non-ultra-processed foods were compared, and the average nutrient content of the overall diet across quintiles of dietary share of ultra-processed foods was measured. In 2004, 48% of calories consumed by Canadians came from ultra-processed foods. Consumption of such foods was high amongst all socioeconomic groups, and particularly in children and adolescents. As a group, ultra-processed foods were grossly nutritionally inferior to non-ultra-processed foods. After adjusting for covariates, a significant and positive relationship was found between the dietary share of ultra-processed foods and the content in carbohydrates, free sugars, total and saturated fats and energy density, while an inverse relationship was observed with the dietary content in protein, fiber, vitamins A, C, D, B6 and B12, niacin, thiamine, riboflavin, as well as zinc, iron, magnesium, calcium, phosphorus and potassium. Lowering the dietary share of ultra-processed foods and raising consumption of hand-made meals from unprocessed or minimally processed foods would substantially improve the diet quality of Canadian. Copyright © 2016

  5. Ethylene production and constitutive expression of ethylene receptors and ethylene signal transduction during grain filling in apical and basal spikelets of compact-and lax-panicle rice (Oryza sativa cultivars

    Directory of Open Access Journals (Sweden)

    Sudhanshu Sekhar

    2017-12-01

    Full Text Available Grain yields in modern super rice cultivars do not always meet the expectations because many spikelets are located on secondary branches in closely packed homogeneous distribution in these plants, and they do not fill properly. The factors limiting grain filling of such spikelets, especially in the lower panicle branches, are elusive. Two long-duration rice cultivars differing in panicle density, Mahalaxmi (compact and Upahar (lax were cultivated in an open field plot. Grain filling, ethylene production and constitutive expression of ethylene receptors and ethylene signal transducers in apical and basal spikelets of the panicle were compared during the early post-anthesis stage, which is the most critical period for grain development. In another experiment, a similar assessment was made for the medium-duration cultivars compact-panicle OR-1918 and lax-panicle Lalat. Grain weight of the apical spikelets was always higher than that of the basal spikelets. This gradient of grain weight was wide in the compact-panicle cultivars and narrow in the lax-panicle cultivars. Compared to apical spikelets, the basal spikelets produced more ethylene at anthesis and retained the capacity for post-anthesis expression of ethylene receptors and ethylene signal transducers longer. High ethylene production enhanced the expression of the RSR1 gene, but reduced expression of the GBSS1 gene. Ethylene inhibited the partitioning of assimilates of developing grains resulting in low starch biosynthesis and high accumulation of soluble carbohydrates. It is concluded that an increase in grain/spikelet density in rice panicles reduces apical dominance to the detriment of grain filling by production of ethylene and/or enhanced perception of the ethylene signal. Ethylene could be a second messenger for apical dominance in grain filling. The manipulation of the ethylene signal would possibly improve rice grain yield.

  6. Sodium monitoring in commercially processed and restaurant foods.

    Science.gov (United States)

    Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

    2015-03-01

    Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

  7. Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.

    Science.gov (United States)

    Moubarac, Jean-Claude; Batal, Malek; Martins, Ana Paula Bortoletto; Claro, Rafael; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos

    2014-01-01

    A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

  8. MinimalSpild – Ethylene

    DEFF Research Database (Denmark)

    2017-01-01

    Ethylene is a gas and an important plant hormone, which can have an adverse effect on quality af potted plants......Ethylene is a gas and an important plant hormone, which can have an adverse effect on quality af potted plants...

  9. Radiation processing of food and agricultural commodities

    International Nuclear Information System (INIS)

    Sharma, Arun

    2014-01-01

    Reducing post-harvest food losses is becoming increasingly important for sustaining food supplies. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for improving food security, food safety and international trade in agricultural commodities. Preservation of food by ionizing radiation involves controlled application of energy of ionizing radiation such as gamma rays, X-rays, and accelerated electrons to agricultural commodities, food products and ingredients, for improving their storage life, hygiene and safety. The process employs either gamma rays emitted by radioisotopes such as cobalt-60 or high-energy electrons or X-rays generated from machine sources

  10. 48 CFR 852.246-72 - Frozen processed foods.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

  11. 48 CFR 846.302-72 - Frozen processed foods.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

  12. Listeria monocytogenes in Food-Processing Facilities, Food Contamination, and Human Listeriosis: The Brazilian Scenario.

    Science.gov (United States)

    Camargo, Anderson Carlos; Woodward, Joshua John; Call, Douglas Ruben; Nero, Luís Augusto

    2017-11-01

    Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, utensils, floors, and drains, ultimately reaching final products by cross-contamination. This pathogen grows even under high salt conditions or refrigeration temperatures, remaining viable in various food products until the end of their shelf life. While the estimated incidence of listeriosis is lower than other enteric illnesses, infections caused by L. monocytogenes are more likely to lead to hospitalizations and fatalities. Despite the description of L. monocytogenes occurrence in Brazilian food-processing facilities and foods, there is a lack of consistent data regarding listeriosis cases and outbreaks directly associated with food consumption. Listeriosis requires rapid treatment with antibiotics and most drugs suitable for Gram-positive bacteria are effective against L. monocytogenes. Only a minority of clinical antibiotic-resistant L. monocytogenes strains have been described so far; whereas many strains recovered from food-processing facilities and foods exhibited resistance to antimicrobials not suitable against listeriosis. L. monocytogenes control in food industries is a challenge, demanding proper cleaning and application of sanitization procedures to eliminate this foodborne pathogen from the food-processing environment and ensure food safety. This review focuses on presenting the L. monocytogenes distribution in food-processing environment, food contamination, and control in the food industry, as well as the consequences of listeriosis to human health, providing a comparison of the current Brazilian situation with the international scenario.

  13. Ethane selective IRMOF-8 and its significance in ethane-ethylene separation by adsorption.

    Science.gov (United States)

    Pires, João; Pinto, Moisés L; Saini, Vipin K

    2014-08-13

    The separation of ethylene from ethane is one of the most energy-intensive single distillations practiced. This separation could be alternatively made by an adsorption process if the adsorbent would preferentially adsorb ethane over ethylene. Materials that exhibit this feature are scarce. Here, we report the case of a metal-organic framework, the IRMOF-8, for which the adsorption isotherms of ethane and ethylene were measured at 298 and 318 K up to pressures of 1000 kPa. Separation of ethane/ethylene mixtures was achieved in flow experiments using a IRMOF-8 filled column. The interaction of gas molecules with the surface of IRMOF-8 was explored using density functional theory (DFT) methods. We show both experimentally and computationally that, as a result of the difference in the interaction energies of ethane and ethylene in IRMOF-8, this material presents the preferential adsorption of ethane over ethylene. The results obtained in this study suggest that MOFs with ligands exhibiting high aromaticity character are prone to adsorb ethane preferably over ethylene.

  14. Ultra-processed foods and the nutritional dietary profile in Brazil

    Science.gov (United States)

    Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

    2015-01-01

    OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods

  15. Ultra-processed foods and the nutritional dietary profile in Brazil.

    Science.gov (United States)

    Costa Louzada, Maria Laura da; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

    2015-01-01

    OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF - Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

  16. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  17. Use of ionising radiation for food processing applications

    International Nuclear Information System (INIS)

    Ninjoor, V.

    1989-01-01

    Food irradiation is a recently developed technique used to sterilize and preserve food. Food products are exposed to ionising radiations such as X-rays, gamma rays or high energy electrons which destroy food borne pathogens and parasites and inhibit sprouting. Shelf life of food is extended. The following aspects of radiation processing of food are discussed in the monograph: radiation sources, choice of dose for specific results, safety and nutritional quality of radiation processed food, international status of acceptance of food irradiation, and cost. (M.G.B.). 6 tabs

  18. Processed and ultra-processed foods are associated with lower-quality nutrient profiles in children from Colombia.

    Science.gov (United States)

    Cornwell, Brittany; Villamor, Eduardo; Mora-Plazas, Mercedes; Marin, Constanza; Monteiro, Carlos A; Baylin, Ana

    2018-01-01

    To determine if processed and ultra-processed foods consumed by children in Colombia are associated with lower-quality nutrition profiles than less processed foods. We obtained information on sociodemographic and anthropometric variables and dietary information through dietary records and 24 h recalls from a convenience sample of the Bogotá School Children Cohort. Foods were classified into three categories: (i) unprocessed and minimally processed foods, (ii) processed culinary ingredients and (iii) processed and ultra-processed foods. We also examined the combination of unprocessed foods and processed culinary ingredients. Representative sample of children from low- to middle-income families in Bogotá, Colombia. Children aged 5-12 years in 2011 Bogotá School Children Cohort. We found that processed and ultra-processed foods are of lower dietary quality in general. Nutrients that were lower in processed and ultra-processed foods following adjustment for total energy intake included: n-3 PUFA, vitamins A, B12, C and E, Ca and Zn. Nutrients that were higher in energy-adjusted processed and ultra-processed foods compared with unprocessed foods included: Na, sugar and trans-fatty acids, although we also found that some healthy nutrients, including folate and Fe, were higher in processed and ultra-processed foods compared with unprocessed and minimally processed foods. Processed and ultra-processed foods generally have unhealthy nutrition profiles. Our findings suggest the categorization of foods based on processing characteristics is promising for understanding the influence of food processing on children's dietary quality. More studies accounting for the type and degree of food processing are needed.

  19. Atmospheric chemistry of ethane and ethylene

    International Nuclear Information System (INIS)

    Aikin, A.C.; Herman, J.R.; Maier, E.J.; McQuillian, C.J.

    1982-01-01

    A detailed study of ethane and ethylene photochemistry is presented for the troposphere and stratosphere. It is demonstrated that the loss of ethane is controlled by OH in the troposphere and Cl in the stratosphere. Observation of ethane show a stratospheric behavior indicative of a free chlorine concentration below 30 km that is only 10% of the predicted value given by both our photochemical model calculations and those done by others. The inferred lower amount of chlorine cannot be explained by heterogeneous processes for concentration of aerosols representing average background conditions, nor does current stratospheric photochemistry show agreement. Chemical destruction of ethane and ethylene within the atmosphere leads to the production of carbon monoxide, formaldehyde, and other products. Tropospheric concentrations of formaldehyde are enhanced by nearly a factor of 3 for an ethylene mixing ratio of 2 ppb. Simultaneous monitoring of formaldehyde and carbon monoxide, as well as other products, will greatly aid in determining the relative importance of different tropospheric CO sources. Peroxyacetyl nitrate (PAN) acts as a reservoir for odd-nitrogen at the expense of HNO 3 HO 2 NO 2 , NO, and NO 2

  20. Selective Adsorption of Ethane over Ethylene in PCN-245: Impacts of Interpenetrated Adsorbent.

    Science.gov (United States)

    Lv, Daofei; Shi, Renfeng; Chen, Yongwei; Wu, Ying; Wu, Houxiao; Xi, Hongxia; Xia, Qibin; Li, Zhong

    2018-03-07

    The separation of ethane from ethylene using cryogenic distillation is an energy-intensive process in the industry. With lower energetic consumption, the adsorption technology provides the opportunities for developing the industry with economic sustainability. We report an iron-based metal-organic framework PCN-245 with interpenetrated structures as an ethane-selective adsorbent for ethylene/ethane separation. The material maintains stability up to 625 K, even after exposure to 80% humid atmosphere for 20 days. Adsorptive separation experiments on PCN-245 at 100 kPa and 298 K indicated that ethane and ethylene uptakes of PCN-245 were 3.27 and 2.39 mmol, respectively, and the selectivity of ethane over ethylene was up to 1.9. Metropolis Monte Carlo calculations suggested that the interpenetrated structure of PCN-245 created greater interaction affinity for ethane than ethylene through the crossing organic linkers, which is consistent with the experimental results. This work highlights the potential application of adsorbents with the interpenetrated structure for ethane separation from ethylene.

  1. Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers.

    Science.gov (United States)

    Solberg, Siri Løvsjø; Terragni, Laura; Granheim, Sabrina Ionata

    2016-08-01

    To identify the use of ultra-processed foods - vectors of salt, sugar and fats - in the Norwegian diet through an assessment of food sales. Sales data from a representative sample of food retailers in Norway, collected in September 2005 (n 150) and September 2013 (n 170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories. Six geographical regions in Norway. The barcode data included 296 121 observations in 2005 and 501 938 observations in 2013. Ultra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ 2 (3)=203 195, Pprocessed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

  2. Food Processing: Technology and Nutritive Value.

    Science.gov (United States)

    Gerbouin-Rerolle, Pascale

    1993-01-01

    This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…

  3. Development of ethylene direct oxidation process acetic acid new manufacturing method; Echiren jikisanho sakusan shinseizoho no kaihatsu

    Energy Technology Data Exchange (ETDEWEB)

    Sano, Ken' ichi; Nishino, Hiroshi; Iizuka, Yukio; Suzuki, Toshiro; Sasaki, Koji [Showa Denko Corp., Tokyo (Japan)

    1999-03-05

    Though existing acetic acid manufacturing which made the ethylene to be the starting material was two steps oxidation method of the via acetaldehyde, this study persons developed the new manufacturing method by the ethylenic direct oxyacid. In system of reaction, the following were realized by the development of palladium/heteropolyacid system composite catalyst: High activity and selectivity. In the purification system, the process of becoming, when the water consequentially forms azeotrope for the separation between acetic acid and extracting agent that extracting agent of alkyl acetate was done, that it was used and extracted, was developed. In the equipment material aspect, it is sufficient as a 316 stainless steel unlike other acetic acid manufacturing method. As an equipment scale, it has made to be the optium size for 5-200 thousand t/year, and that the location that it is more small-scale than methanol, carbonylation method and approaches the consumption ground is possible are features. The industrial plant for 100 thousand t/year based on this study carries out business operation in Oita since November, 1997. (translated by NEDO)

  4. MAOHUZI6/ETHYLENE INSENSITIVE3-LIKE1 and ETHYLENE INSENSITIVE3-LIKE2 Regulate Ethylene Response of Roots and Coleoptiles and Negatively Affect Salt Tolerance in Rice1[OPEN

    Science.gov (United States)

    Yang, Chao; Ma, Biao; He, Si-Jie; Xiong, Qing; Duan, Kai-Xuan; Yin, Cui-Cui; Chen, Hui; Lu, Xiang; Chen, Shou-Yi; Zhang, Jin-Song

    2015-01-01

    Ethylene plays important roles in plant growth, development, and stress responses. The ethylene signaling pathway has been studied extensively, mainly in Arabidopsis (Arabidopsis thaliana). However, the molecular mechanism of ethylene signaling is largely unknown in rice (Oryza sativa). Previously, we have isolated a set of rice ethylene-response mutants. Here, we characterized the mutant maohuzi6 (mhz6). Through map-based cloning, we found that MHZ6 encodes ETHYLENE INSENSITIVE3-LIKE1 (OsEIL1), a rice homolog of ETHYLENE INSENSITIVE3 (EIN3), which is the master transcriptional regulator of ethylene signaling in Arabidopsis. Disruption of MHZ6/OsEIL1 caused ethylene insensitivity mainly in roots, whereas silencing of the closely related OsEIL2 led to ethylene insensitivity mainly in coleoptiles of etiolated seedlings. This organ-specific functional divergence is different from the functional features of EIN3 and EIL1, both of which mediate the incomplete ethylene responses of Arabidopsis etiolated seedlings. In Arabidopsis, EIN3 and EIL1 play positive roles in plant salt tolerance. In rice, however, lack of MHZ6/OsEIL1 or OsEIL2 functions improves salt tolerance, whereas the overexpressing lines exhibit salt hypersensitivity at the seedling stage, indicating that MHZ6/OsEIL1 and OsEIL2 negatively regulate salt tolerance in rice. Furthermore, this negative regulation by MHZ6/OsEIL1 and OsEIL2 in salt tolerance is likely attributable in part to the direct regulation of HIGH-AFFINITY K+ TRANSPORTER2;1 expression and Na+ uptake in roots. Additionally, MHZ6/OsEIL1 overexpression promotes grain size and thousand-grain weight. Together, our study provides insights for the functional diversification of MHZ6/OsEIL1 and OsEIL2 in ethylene response and finds a novel mode of ethylene-regulated salt stress response that could be helpful for engineering salt-tolerant crops. PMID:25995326

  5. Adsorptive separation of ethylene/ethane mixtures using carbon nanotubes: a molecular dynamics study

    International Nuclear Information System (INIS)

    Tian, Xingling; Zhou, Bo; Wang, Zhigang; Yang, Zaixing; Xiu, Peng

    2013-01-01

    Ethylene/ethane separation is a very important process in the chemical industry. Traditionally, this process is achieved by cryodistillation, which is extremely energy-intensive. The adsorptive separation is an energy-saving and environmentally benign alternative. In this study, we employ molecular dynamics simulations to study the competitive adsorption of an equimolar mixture of gaseous ethane and ethylene inside single-walled carbon nanotubes (SWNTs) of different diameters at room temperature. We find that for narrow SWNTs, i.e. the (6, 6) and (7, 7) SWNTs, the selectivities towards ethane, f selec , can reach values of 3.1 and 3.7, respectively. Such high selectivities are contrary to the opinion of many researchers that the adsorptive separation of an ethylene/ethane mixture by means of dispersion interaction is difficult due to the same carbon number of ethane and ethylene. The key for our observation is that the role of dispersion interaction of ethane's additional two hydrogen atoms with the SWNT becomes significant under extreme confinement. Interestingly, the (8, 8) SWNT prefers ethylene to ethane with f selec = 0.6. For wider SWNTs, f selec converges to ∼1. The mechanisms behind these observations, as well as the kinetics of single-file nanopore filling and kinetics of confined gas molecules are discussed. Our findings suggest that efficient ethane/ethylene separation can be achieved by using bundles/membranes of SWNTs with appropriate diameters. (paper)

  6. Influence of oxygen concentration on ethylene removal using dielectric barrier discharge

    Science.gov (United States)

    Takahashi, Katsuyuki; Motodate, Takuma; Takaki, Koichi; Koide, Shoji

    2018-01-01

    Ethylene gas is decomposed using a dielectric barrier discharge plasma reactor for long-period preservation of fruits and vegetables. The oxygen concentration in ambient gas is varied from 2 to 20% to simulate the fruit and vegetable transport container. The experimental results show that the efficiency of ethylene gas decomposition increases with decreasing oxygen concentration. The reactions of ethylene molecules with ozone are analyzed by Fourier transform infrared spectrometry. The analysis results show that the oxidization process by ozone is later than that by oxygen atoms. The amount of oxygen atoms that contribute to ethylene removal increases with decreasing oxygen concentration because the reaction between oxygen radicals and oxygen molecules is suppressed at low oxygen concentrations. Ozone is completely removed and the energy efficiency of C2H4 removal is increased using manganese dioxide as a catalyst.

  7. FOOD PROCESSING TECHNOLOGY AS A MEDIATOR OF FUNCTIONALITY. STRUCTURE-PROPERTY-PROCESS RELATIONSHIPS

    Directory of Open Access Journals (Sweden)

    Ester Betoret

    2015-02-01

    Full Text Available During the last years, the food industry has been facing technical and economic changes both in society and in the food processing practices, paying high attention to food products that meet the consumers´ demands. In this direction, the study areas in food process and products have evolved mainly from safety to other topics such as quality, environment or health. The improvement of the food products is now directed towards ensuring nutritional and specific functional benefits. Regarding the processes evolution, they are directed to ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. The product structure both in its raw form and after processing plays an important role maintaining, enhancing and delivering the bioactive compounds in the appropriate target within the organism. The aim of this review is to make an overview on some synergistic technologies that can constitute a technological process to develop functional foods, enhancing the technological and/or nutritional functionality of the food products in which they are applied. More concretely, the effect of homogenization, vacuum impregnation and drying operations on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product functionality, as well as on the parameters and the strategies used to quantify and increase the achieved functionality.

  8. 46 CFR 151.50-12 - Ethylene oxide.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Ethylene oxide. 151.50-12 Section 151.50-12 Shipping... BULK LIQUID HAZARDOUS MATERIAL CARGOES Special Requirements § 151.50-12 Ethylene oxide. (a)(1) Ethylene... otherwise provided for in paragraph (a)(3) of this section. (2) Ethylene oxide shall be loaded at a...

  9. Processed foods available in the Pacific Islands

    Science.gov (United States)

    2013-01-01

    Background There is an increasing reliance on processed foods globally, yet food composition tables include minimal information on their nutrient content. The Pacific Islands share common trade links and are heavily reliant on imported foods. The objective was to develop a dataset for the Pacific Islands on nutrient composition of processed foods sold and their sources. Methods Information on the food labels, including country of origin, nutrient content and promotional claims were recorded into a standardised dataset. Data were cleaned, converted to per 100 g data as needed and then checked for anomalies and recording errors. Setting: Five representative countries were selected for data collection, based on their trading patterns: Fiji, Guam, Nauru, New Caledonia, and Samoa. Data were collected in the capitals, in larger stores which import their own foods. Subjects: Processed foods in stores. Results The data from 6041 foods and drinks were recorded. Fifty four countries of origin were identified, with the main provider of food for each Pacific Island country being that with which it was most strongly linked politically. Nutrient data were not provided for 6% of the foods, imported from various countries. Inaccurate labels were found on 132 products. Over one-quarter of the foods included some nutrient or health-related claims. Conclusions The globalisation of the food supply is having considerable impacts on diets in the Pacific Islands. While nutrient labels can be informative for consumers looking for healthier options, difficulties still exist with poor labelling and interpretation can be challenging. PMID:24160249

  10. Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

    International Nuclear Information System (INIS)

    1981-01-01

    Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

  11. Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1981-09-15

    Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

  12. Regularities of catalytic reactions of hydrogen, ethane and ethylene with elementary sulfur

    International Nuclear Information System (INIS)

    Zazhigalov, V.A.

    1978-01-01

    Shown is the decisive role of metal-sulfur bond stability for activity determination of metal sulfides (WS 2 , MoS 2 , CdS) in interaction reactions of elementary sulfur and hydrogen, ethane and ethylene. Found is the regularity of changing the relative reactiveness of the given substances and a conclusion is made about uniformity of the investigated catalyst processes. The results of hydrogen, ethane and ethylene oxidation by oxygen and sulfur are compared, the semilarity of these processes being pointed out

  13. Flavor profile of radiation processed food commodities

    International Nuclear Information System (INIS)

    Chatterjee, S.; Variyar, Prasad S.; Sharma, Arun

    2006-01-01

    Full text: Flavor is one of the major quality attributes that play an important role in driving consumer choices and preferences for food. Among the several attributes that decide the flavor quality of any food, aroma and taste are the most important. While volatile constituents contribute to aroma, taste is a perception stimulated by non-volatile principles of food. Radiation processing of food has in recent years assumed increasing importance as a method for hygenization. At the doses employed for food irradiation no significant qualitative changes in the aroma constituents have been reported in most cases. An increase in perceived aroma has however been observed in several radiation processed foods. Besides volatile aroma compounds non-volatile aroma precursors are ubiquitous in plant kingdom. These compounds have been reported to exist largely as bound glycosidic conjugates and are known to undergo breakdown during processing and storage. This results in release of free aroma, thereby, modifying the flavor quality of the product. No report, however, exists on the effect of radiation processing on these bound aroma precursors. Four major class of food namely spices, oil seeds, fruits and beverages were therefore taken up for a detailed study. With respect to aroma, an enhanced breakdown of aroma precursors namely isoeugenol and 4-vinyl guaiacol glycosides and release of free aglycones was demonstrated to result in an increased aroma quality of radiation processed monsooned coffee. Breakdown of phenyl ethanol glucoside resulted in a fruitier note to pomegranate while enhanced spicy note of irradiated nutmeg arise as a result of radiolytic break down p-cymene-7-ol rutinoside precursor and release of free p-cymene-7-ol. An increased color quality of irradiated saffron was a result of the formation of free carotene aglycones namely crocetin from its glycosidic precursors while changes in perceived taste quality of radiation processed soybean could be attributed to

  14. 29 CFR 1910.1047 - Ethylene oxide.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 6 2010-07-01 2010-07-01 false Ethylene oxide. 1910.1047 Section 1910.1047 Labor... Ethylene oxide. (a) Scope and application. (1) This section applies to all occupational exposures to ethylene oxide (EtO), Chemical Abstracts Service Registry No. 75-21-8, except as provided in paragraph (a...

  15. Engineering Pseudomonas putida KT2440 for efficient ethylene glycol utilization.

    Science.gov (United States)

    Franden, Mary Ann; Jayakody, Lahiru N; Li, Wing-Jin; Wagner, Neil J; Cleveland, Nicholas S; Michener, William E; Hauer, Bernhard; Blank, Lars M; Wierckx, Nick; Klebensberger, Janosch; Beckham, Gregg T

    2018-06-07

    Ethylene glycol is used as a raw material in the production of polyethylene terephthalate, in antifreeze, as a gas hydrate inhibitor in pipelines, and for many other industrial applications. It is metabolized by aerobic microbial processes via the highly toxic intermediates glycolaldehyde and glycolate through C2 metabolic pathways. Pseudomonas putida KT2440, which has been engineered for environmental remediation applications given its high toxicity tolerance and broad substrate specificity, is not able to efficiently metabolize ethylene glycol, despite harboring putative genes for this purpose. To further expand the metabolic portfolio of P. putida, we elucidated the metabolic pathway to enable ethylene glycol via systematic overexpression of glyoxylate carboligase (gcl) in combination with other genes. Quantitative reverse transcription polymerase chain reaction demonstrated that all of the four genes in genomic proximity to gcl (hyi, glxR, ttuD, and pykF) are transcribed as an operon. Where the expression of only two genes (gcl and glxR) resulted in growth in ethylene glycol, improved growth and ethylene glycol utilization were observed when the entire gcl operon was expressed. Both glycolaldehyde and glyoxal inhibit growth in concentrations of ethylene glycol above 50 mM. To overcome this bottleneck, the additional overexpression of the glycolate oxidase (glcDEF) operon removes the glycolate bottleneck and minimizes the production of these toxic intermediates, permitting growth in up to 2 M (~124 g/L) and complete consumption of 0.5 M (31 g/L) ethylene glycol in shake flask experiments. In addition, the engineered strain enables conversion of ethylene glycol to medium-chain-length polyhydroxyalkanoates (mcl-PHAs). Overall, this study provides a robust P. putida KT2440 strain for ethylene glycol consumption, which will serve as a foundational strain for further biocatalyst development for applications in the remediation of waste polyester plastics and

  16. Inhibition of ethylene production by putrescine alleviates aluminium-induced root inhibition in wheat plants.

    Science.gov (United States)

    Yu, Yan; Jin, Chongwei; Sun, Chengliang; Wang, Jinghong; Ye, Yiquan; Zhou, Weiwei; Lu, Lingli; Lin, Xianyong

    2016-01-08

    Inhibition of root elongation is one of the most distinct symptoms of aluminium (Al) toxicity. Although putrescine (Put) has been identified as an important signaling molecule involved in Al tolerance, it is yet unknown how Put mitigates Al-induced root inhibition. Here, the possible mechanism was investigated by using two wheat genotypes differing in Al resistance: Al-tolerant Xi Aimai-1 and Al-sensitive Yangmai-5. Aluminium caused more root inhibition in Yangmai-5 and increased ethylene production at the root apices compared to Xi Aimai-1, whereas the effects were significantly reversed by ethylene biosynthesis inhibitors. The simultaneous exposure of wheat seedlings to Al and ethylene donor, ethephon, or ethylene biosynthesis precursor, 1-aminocyclopropane-1-carboxylic acid (ACC), increased ethylene production and aggravated root inhibition, which was more pronounced in Xi Aimai-1. In contrast, Put treatment decreased ethylene production and alleviated Al-induced root inhibition in both genotypes, and the effects were more conspicuous in Yangmai-5. Furthermore, our results indicated that Al-induced ethylene production was mediated by ACC synthase (ACS) and ACC oxidase, and that Put decreased ethylene production by inhibiting ACS. Altogether, these findings indicate that ethylene is involved in Al-induced root inhibition and this process could be alleviated by Put through inhibiting ACS activity.

  17. Facts about food irradiation: Controlling the process

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly reviews the procedures that exist to control the process of food irradiation. It also summarizes the difficulties in identifying irradiated food, which stem from the fact that irradiation does not physically change the food or cause significant chemical changes in foods. 4 refs

  18. Food processing: The use of non-fouling food grade heat transfer fluids

    International Nuclear Information System (INIS)

    Wright, Christopher Ian; Bembridge, Thomas; Picot, Eole; Premel, Julien

    2015-01-01

    It is reported that there are some 4000 companies operating high temperature thermal fluid systems in the UK and Ireland. This excludes steam or water based systems. The heat transfer fluids (HTFs) used in food processing are highly refined mineral HTFs that are non-toxic, non-irritating and lack an odour. If an HTF has been certified for use in food processing it carries an HT-1 certificate. HTFs suitable for use in food processing are commonly referred to as ‘non-fouling’ which means as they thermally degrade they produce small carbon particles that are suspended in the HTF. Moreover, the carbon formations are less sticky and this reduces the extent of adhesion to the internal surfaces of an HTF system. The current paper analysed the test reports from 1223 HTF systems and showed that, on average, the carbon residue for food grade HTF was lower than non-food grade HTF. This clearly demonstrates what the non-fouling nature of a food grade HTF. This paper then explored the regulatory, legal and environmental landscape for food grade HTFs. In this area of manufacturing, it is critical that the HTFs used are suitable for incidental contact with food. Other measures put consumer safety at the heart of all operations (i.e., internal company procedures such as hazard analysis and critical control points [HACCP]) and that food is safe for consumer consumption (e.g., external controls such as auditing manufacturers to ensure good quality and distribution practice). The authors introduce the idea that safety could be further enhanced through independent HTF sampling and chemical analysis of HTFs to ensure they are food grade and should be done without any interruption to a manufacturer's production. - Highlights: • Food grade heat transfer fluid (HTF) is colourless, non-toxic and non-irritating. • This HTF is non-fouling and less carbon forms. • Such HTFs can be safely used in food processing if they are HT-1 certified. • A number of controls (e.g., HACCP

  19. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

    Science.gov (United States)

    Burt, Bryan M; Volel, Caroline; Finkel, Madelon

    2003-01-01

    Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

  20. 49 CFR 173.323 - Ethylene oxide.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 2 2010-10-01 2010-10-01 false Ethylene oxide. 173.323 Section 173.323... SHIPMENTS AND PACKAGINGS Gases; Preparation and Packaging § 173.323 Ethylene oxide. (a) For packaging ethylene oxide in non-bulk packagings, silver mercury or any of its alloys or copper may not be used in any...

  1. Microbial safety of minimally processed foods

    National Research Council Canada - National Science Library

    Novak, John S; Sapers, Gerald M; Juneja, Vijay K

    2003-01-01

    ...-course meals. All are expected to be portioned and minimally processed to balance the naturalness of unaltered foods with a concern for safety. Yet the responsibility for proper food preparation and handling remains with the naïve modern consumer, who may be less adept in food preparations than his or her less sophisticated ancestors. As a result,...

  2. Food packaging materials and radiation processing of food: a brief review

    International Nuclear Information System (INIS)

    Chuaqui-Offermanns, N.

    1989-01-01

    Food is usually packaged to prevent microbial contamination and spoilage. Ionizing radiation can be applied to food-packaging materials in two ways: (i) sterilization of packaging materials for aseptic packaging, and (ii) radiation processing of prepackaged food. In aseptic packaging, a sterile package is filled with a sterile product in a microbiologically controlled environment. In irradiation of prepackaged food, the food and the packaging material are irradiated simultaneously. For both applications, the radiation stability of the packaging material is a key consideration if the technology is to be used successfully. To demonstrate the radiation stability of the packaging material, it must be shown that irradiation does not significantly alter the physical and chemical properties of the material. The irradiated material must protect the food from environmental contamination while maintaining its organoleptic and toxicological properties. Single-layer plastics cannot meet the requirements of either application. Multilayered structures produced by coextrusion would likely satisfy the demands of radiation processing prepackaged food. In aseptic packaging, the package is irradiated prior to filling, making demands on toxicological safety less stringent. Therefore, multilayered structures produced by coextrusion, lamination or co-injection moulding could satisfy the requirements. (author)

  3. Cooking, industrial processing and caloric density of foods

    NARCIS (Netherlands)

    Pellegrini, Nicoletta; Fogliano, Vincenzo

    2017-01-01

    During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

  4. Aging tests of ethylene contaminated argon/ethane

    International Nuclear Information System (INIS)

    Atac, M.; Bauer, G.

    1994-01-01

    We report on aging tests of argon/ethane gas with a minor (1800 ppM) component of ethylene. The measurements were first conducted with the addition of alcohol to test the suppression of aging by this additive, with exposure up to ∼1.5 C/cm. Tests have included: a proportional tube with ethanol, another with isopropyl alcohol, and for comparison a tube has also been run with ethanol and argon/ethane from CDF's old (ethylene-free) ethane supply. The aging test with ethanol showed no difference between the ethylene-free and the ethylene tube. Furthermore, raw aging rates of argon/ethane and argon/ethane/ethylene were measured by exposing tubes without the addition of alcohol to about 0.1 C/cm. Again, no significant difference was observed. In conclusion, we see no evidence that ethylene contamination up to 1800 ppM has any adverse effect on wire aging. However, this level of ethylene does seem to significantly suppress the gas gain

  5. Exploring novel food proteins and processing technologies

    NARCIS (Netherlands)

    Avila Ruiz, Geraldine

    2016-01-01

    Foods rich in protein are nowadays high in demand worldwide. To ensure a sustainable supply and a high quality of protein foods, novel food proteins and processing technologies need to be explored to understand whether they can be used for the development of high-quality protein foods. Therefore,

  6. Solar energy in food processing-a critical appraisal.

    Science.gov (United States)

    Eswara, Amruta R; Ramakrishnarao, M

    2013-04-01

    Increasing population and high cost of fuels have created opportunities for using alternate energies for post-harvest processing of foods. Solar food processing is an emerging technology that provides good quality foods at low or no additional fuel costs. A number of solar dryers, collectors and concentrators are currently being used for various steps in food processing and value addition. Society for Energy, Environment and Development (SEED) developed Solar Cabinet Dryer with forced circulation which has been used for dehydration and development of value added products from locally grown fruits, vegetables, leafy greens and forest produce. Drying under simulated shade conditions using UV-reducing Blue filter helps retain nutrients better. Its simple design and ease of handling makes SEED Solar Dryer an ideal choice for application of food processing in rural settings, closer to where the harvest is produced, eliminating the need for expensive transportation or storage of fresh produce. It also creates employment opportunities among the rural population, especially women. Other gadgets based on solar collectors and concentrators currently being used at various steps of food processing are reviewed.

  7. Ethylene Glycol, Hazardous Substance in the Household

    Directory of Open Access Journals (Sweden)

    Jiří Patočka

    2010-01-01

    Full Text Available Ethylene glycol is a colorless, odorless, sweet-tasting but poisonous type of alcohol found in many household products. The major use of ethylene glycol is as an antifreeze in, for example, automobiles, in air conditioning systems, in de-icing fluid for windshields, and else. People sometimes drink ethylene glycol mistakenly or on purpose as a substitute for alcohol. Ethylene glycol is toxic, and its drinking should be considered a medical emergency. The major danger from ethylene glycol is following ingestion. Due to its sweet taste, peoples and occasionally animals will sometimes consume large quantities of it if given access to antifreeze. While ethylene glycol itself has a relatively low degree of toxicity, its metabolites are responsible for extensive cellular damage to various tissues, especially the kidneys. This injury is caused by the metabolites, glycolic and oxalic acid and their respective salts, through crystal formation and possibly other mechanisms. Toxic metabolites of ethylene glycol can damage the brain, liver, kidneys, and lungs. The poisoning causes disturbances in the metabolism pathways, including metabolic acidosis. The disturbances may be severe enough to cause profound shock, organ failure, and death. Ethylene glycol is a common poisoning requiring antidotal treatment.

  8. Analyzing scheduling in the food-processing industry

    DEFF Research Database (Denmark)

    Akkerman, Renzo; van Donk, Dirk Pieter

    2009-01-01

    Production scheduling has been widely studied in several research areas, resulting in a large number of methods, prescriptions, and approaches. However, the impact on scheduling practice seems relatively low. This is also the case in the food-processing industry, where industry......-specific characteristics induce specific and complex scheduling problems. Based on ideas about decomposition of the scheduling task and the production process, we develop an analysis methodology for scheduling problems in food processing. This combines an analysis of structural (technological) elements of the production...... process with an analysis of the tasks of the scheduler. This helps to understand, describe, and structure scheduling problems in food processing, and forms a basis for improving scheduling and applying methods developed in literature. It also helps in evaluating the organisational structures...

  9. Ethylene-Induced Inhibition of Root Growth Requires Abscisic Acid Function in Rice (Oryza sativa L.) Seedlings

    Science.gov (United States)

    He, Si-Jie; Lu, Xiang; Zhang, Wan-Ke; Lu, Tie-Gang; Chen, Shou-Yi; Zhang, Jin-Song

    2014-01-01

    Ethylene and abscisic acid (ABA) have a complicated interplay in many developmental processes. Their interaction in rice is largely unclear. Here, we characterized a rice ethylene-response mutant mhz4, which exhibited reduced ethylene-response in roots but enhanced ethylene-response in coleoptiles of etiolated seedlings. MHZ4 was identified through map-based cloning and encoded a chloroplast-localized membrane protein homologous to Arabidopsis thaliana (Arabidopsis) ABA4, which is responsible for a branch of ABA biosynthesis. MHZ4 mutation reduced ABA level, but promoted ethylene production. Ethylene induced MHZ4 expression and promoted ABA accumulation in roots. MHZ4 overexpression resulted in enhanced and reduced ethylene response in roots and coleoptiles, respectively. In root, MHZ4-dependent ABA pathway acts at or downstream of ethylene receptors and positively regulates root ethylene response. This ethylene-ABA interaction mode is different from that reported in Arabidopsis, where ethylene-mediated root inhibition is independent of ABA function. In coleoptile, MHZ4-dependent ABA pathway acts at or upstream of OsEIN2 to negatively regulate coleoptile ethylene response, possibly by affecting OsEIN2 expression. At mature stage, mhz4 mutation affects branching and adventitious root formation on stem nodes of higher positions, as well as yield-related traits. Together, our findings reveal a novel mode of interplay between ethylene and ABA in control of rice growth and development. PMID:25330236

  10. Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors.

    Science.gov (United States)

    Botelho, R; Araújo, W; Pineli, L

    2018-03-04

    Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.

  11. A review on the beneficial aspects of food processing.

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.; Fogliano, V.; Pellegrini, N.; Stanton, C.; Scholz, G.; Lalljie, S.P.D.; Somoza, V.; Knorr, D.; Rao Jasti, P.; Eisenbrand, G.

    2010-01-01

    The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food-processing techniques (e.g. fermentation). Benefits of thermal processing include inactivation of food-borne pathogens, natural toxins or other detrimental constituents,

  12. Stimulation of lettuce seed germination by ethylene.

    Science.gov (United States)

    Abeles, F B; Lonski, J

    1969-02-01

    Ethylene increased the germination of freshly imbibed lettuce (Lactuca sativa L. var. Grand Rapids) seeds. Seeds receiving either red or far-red light or darkness all showed a positive response to the gas. However, ethylene was apparently without effect on dormant seeds, those which failed to germinate after an initial red or far-red treatment. Carbon dioxide, which often acts as a competitive inhibitor of ethylene, failed to clearly reverse ethylene-enhanced seed germination. While light doubled ethylene production from the lettuce seeds, its effect was not mediated by the phytochrome system since both red and far-red light had a similar effect.

  13. Experimental simulations of ethylene evaporites on Titan

    Science.gov (United States)

    Czaplinski, E.; Farnsworth, K.; Singh, S.; Chevrier, V.

    2017-12-01

    Titan has an abundance of lakes and seas, as identified by the Cassini spacecraft. Major components of these liquid bodies include methane (CH4) and ethane (C2H6), however minor constituents are also thought to exist (e.g. ethylene (C2H4)). As the lakes and seas evaporate, 5-μm-bright deposits, resembling evaporite deposits on Earth, are left behind in a "bathtub ring" fashion. Previous studies include models of evaporites, and observations of the 5-μm-bright regions, but the community is still lacking a complete suite of experimental evaporite studies. In this study, we experimentally investigate evaporites in order to determine their composition and how they affect infrared spectra during the evaporation process. The University of Arkansas owns a specialized chamber that simulates the surface conditions of Titan ( 90 K and 1.5 bar). Gaseous hydrocarbons are condensed within the chamber and analyzed with Fourier Transform Infrared (FTIR) Spectroscopy and band depth calculations. In this study, three types of experiments were performed: ethane/ethylene, methane/ethylene, and methane/ethane/ethylene. For these experiments, methane was the only species that readily evaporated at Titan conditions (due to its high volatility), while ethane, being the more stable solvent, did not readily evaporate. Therefore, we will present spectral results of ethylene evaporite formation within these mixtures. Our results imply that evaporite formation is strongly dependent on the composition of the solvent. The north polar lakes of Titan are predicted to be methane-rich, indicating that they may be more likely to form evaporites. Alternatively, Ontario Lacus, a south polar lake, is predominately composed of ethane, which may make it more difficult to form evaporites. As we continue to study Titan's mysterious lakes and seas, we hope to draw insights on their exact composition, conditions for evaporite formation, habitability potential, and comparing Titan to prebiotic Earth.

  14. Modulation of ethylene responses by OsRTH1 overexpression reveals the biological significance of ethylene in rice seedling growth and development

    Science.gov (United States)

    Zhang, Wei; Zhou, Xin; Wen, Chi-Kuang

    2012-01-01

    Overexpression of Arabidopsis Reversion-To-ethylene Sensitivity1 (RTE1) results in whole-plant ethylene insensitivity dependent on the ethylene receptor gene Ethylene Response1 (ETR1). However, overexpression of the tomato RTE1 homologue Green Ripe (GR) delays fruit ripening but does not confer whole-plant ethylene insensitivity. It was decided to investigate whether aspects of ethylene-induced growth and development of the monocotyledonous model plant rice could be modulated by rice RTE1 homologues (OsRTH genes). Results from a cross-species complementation test in Arabidopsis showed that OsRTH1 overexpression complemented the rte1-2 loss-of-function mutation and conferred whole-plant ethylene insensitivity in an ETR1-dependent manner. In contrast, OsRTH2 and OsRTH3 overexpression did not complement rte1-2 or confer ethylene insensitivity. In rice, OsRTH1 overexpression substantially prevented ethylene-induced alterations in growth and development, including leaf senescence, seedling leaf elongation and development, coleoptile elongation or curvature, and adventitious root development. Results of subcellular localizations of OsRTHs, each fused with the green fluorescent protein, in onion epidermal cells suggested that the three OsRTHs were predominantly localized to the Golgi. OsRTH1 may be an RTE1 orthologue of rice and modulate rice ethylene responses. The possible roles of auxins and gibberellins in the ethylene-induced alterations in growth were evaluated and the biological significance of ethylene in the early stage of rice seedling growth is discussed. PMID:22451723

  15. ADVANCED CONTROL FOR A ETHYLENE REACTOR

    Directory of Open Access Journals (Sweden)

    Dumitru POPESCU

    2017-06-01

    Full Text Available The main objective of this work is the design and implementation of control solutions for petrochemical processes, namely the control and optimization of a pyrolysis reactor, the key-installation in the petrochemical industry. We present the technological characteristics of this petrochemical process and some aspects about the proposed control system solution for the ethylene plant. Finally, an optimal operating point for the reactor is found, considering that the process has a nonlinear multi-variable structure. The results have been implemented on an assembly of pyrolysis reactors on a petrochemical platform from Romania.

  16. Food processing optimization using evolutionary algorithms | Enitan ...

    African Journals Online (AJOL)

    Evolutionary algorithms are widely used in single and multi-objective optimization. They are easy to use and provide solution(s) in one simulation run. They are used in food processing industries for decision making. Food processing presents constrained and unconstrained optimization problems. This paper reviews the ...

  17. Food processing with electrically generated photon irradiation

    International Nuclear Information System (INIS)

    Matthews, S.M.

    1983-01-01

    A conceptual design for a portable electric food irradiation processing machine is presented and analyzed for cost assuming the required accelerators are available for $1.5 million each. It is shown that food can be processed to 1 kGy for a price of $5.98/ton

  18. Involvement of ethylene in sex expression and female flower development in watermelon (Citrullus lanatus).

    Science.gov (United States)

    Manzano, Susana; Martínez, Cecilia; García, Juan Manuel; Megías, Zoraida; Jamilena, Manuel

    2014-12-01

    Although it is known that ethylene has a masculinizing effect on watermelon, the specific role of this hormone in sex expression and flower development has not been analyzed in depth. By using different approaches the present work demonstrates that ethylene regulates differentially two sex-related developmental processes: sexual expression, i.e. the earliness and the number of female flowers per plant, and the development of individual floral buds. Ethylene production in the shoot apex as well as in male, female and bisexual flowers demonstrated that the female flower requires much more ethylene than the male one to develop, and that bisexual flowers result from a decrease in ethylene production in the female floral bud. The occurrence of bisexual flowers was found to be associated with elevated temperatures in the greenhouse, concomitantly with a reduction of ethylene production in the shoot apex. External treatments with ethephon and AVG, and the use of Cucurbita rootstocks with different ethylene production and sensitivity, confirmed that, as occurs in other cucurbit species, ethylene is required to arrest the development of stamens in the female flower. Nevertheless, in watermelon ethylene inhibits the transition from male to female flowering and reduces the number of pistillate flowers per plant, which runs contrary to findings in other cucurbit species. The use of Cucurbita rootstocks with elevated ethylene production delayed the production of female flowers but reduced the number of bisexual flowers, which is associated with a reduced fruit set and altered fruit shape.

  19. Food advertising on Argentinean television: are ultra-processed foods in the lead?

    Science.gov (United States)

    Allemandi, Lorena; Castronuovo, Luciana; Tiscornia, M Victoria; Ponce, Miguel; Schoj, Veronica

    2018-01-01

    To describe the number of processed and ultra-processed food (PUPF) advertisements (ads) targeted to children on Argentinean television (TV), to analyse the advertising techniques used and the nutritional quality of the foods advertised, and to determine the potential exposure of children to unhealthy food advertising in our country. Five free-to-air channels and the three most popular children's cable networks were recorded from 07.00 to 22.00 hours for 6 weeks. Ads were classified by target audience, type of product, advertised food categories and advertising strategies used. The NOVA system was used to classify food products according to industrial food processing level. Nutritional quality was analysed using the Pan American Health Organization's nutrient profile model. Buenos Aires, Argentina. Results are considered applicable to most of the country. The study did not involve human subjects. Of the sample of food ads, PUPF products were more frequently advertised during children's programmes (98·9 %) v. programmes targeted to the general audience (93·7 %, χ 2=45·92, Ptargeting children. Argentinean children are estimated to be exposed to sixty-one ads for unhealthy PUPF products per week. Our study showed that Argentinean children are exposed to a high number of unhealthy PUPF ads on TV. The Argentinean Government should build on this information to design and implement a comprehensive policy to reduce exposure to unhealthy food marketing that includes TV and other communication channels and places.

  20. Prospects of using natural antioxidants in radiation processed food

    International Nuclear Information System (INIS)

    Kanatt, S.R.; Chander, Ramesh; Sharma, Arun

    2006-01-01

    Full text: Microbial contamination of food is a serious concern both for food producer and consumer. Radiation processing of food is one of the most effective technologies that can extend the shelf-life and eliminate pathogenic bacteria in food. However, wide acceptability of radiation processed food products will depend upon quality parameters such as oxidative changes, color stability and organoleptic attributes. Any food processing technique is known to accelerate lipid peroxidation and radiation processing is no exception. Irradiation does not adversely affect the overall nutritive value of food and the oxidative changes induced by irradiation are similar to those observed using conventional food processing methods. Combination of various processing conditions such as storage and cooking, results in accelerated oxidative deterioration. The growing demand for convenience foods and the evolving markets for pre cooked food, call for techniques to prevent lipid oxidation in prepared stored food. Products of lipid peroxidation adversely affect the color, flavor and texture of the food. It is therefore necessary to control these changes for better product development. Methods commonly employed by the food industry include the use of antioxidants. Presently, most of the antioxidants used are synthetic but consumer concern has become a driving force for exploring the use of natural antioxidants. The increase interest in substitution of synthetic antioxidants with natural antioxidants has fostered research on screening of plant materials in order to identify new compounds. We have investigated the antioxidant potential of several plant extracts, herbs and waste generated by the food industry, such as potato peel, banana peel, mango peel, mint, cinnamon extracts and chitosan. Mint extract was found to have the maximum antioxidant activity as tested by several in vitro antioxidant assays. The antioxidant activity of mint extract was comparable to that of BHT the commonly

  1. Characterisation of ethylene pathway components in non-climacteric capsicum.

    Science.gov (United States)

    Aizat, Wan M; Able, Jason A; Stangoulis, James C R; Able, Amanda J

    2013-11-28

    Climacteric fruit exhibit high ethylene and respiration levels during ripening but these levels are limited in non-climacteric fruit. Even though capsicum is in the same family as the well-characterised climacteric tomato (Solanaceae), it is non-climacteric and does not ripen normally in response to ethylene or if harvested when mature green. However, ripening progresses normally in capsicum fruit when they are harvested during or after what is called the 'Breaker stage'. Whether ethylene, and components of the ethylene pathway such as 1-aminocyclopropane 1-carboxylate (ACC) oxidase (ACO), ACC synthase (ACS) and the ethylene receptor (ETR), contribute to non-climacteric ripening in capsicum has not been studied in detail. To elucidate the behaviour of ethylene pathway components in capsicum during ripening, further analysis is therefore needed. The effects of ethylene or inhibitors of ethylene perception, such as 1-methylcyclopropene, on capsicum fruit ripening and the ethylene pathway components may also shed some light on the role of ethylene in non-climacteric ripening. The expression of several isoforms of ACO, ACS and ETR were limited during capsicum ripening except one ACO isoform (CaACO4). ACS activity and ACC content were also low in capsicum despite the increase in ACO activity during the onset of ripening. Ethylene did not stimulate capsicum ripening but 1-methylcyclopropene treatment delayed the ripening of Breaker-harvested fruit. Some of the ACO, ACS and ETR isoforms were also differentially expressed upon treatment with ethylene or 1-methylcyclopropene. ACS activity may be the rate limiting step in the ethylene pathway of capsicum which restricts ACC content. The differential expression of several ethylene pathway components during ripening and upon ethylene or 1-methylclopropene treatment suggests that the ethylene pathway may be regulated differently in non-climacteric capsicum compared to the climacteric tomato. Ethylene independent pathways may

  2. Exogenous ethylene inhibits sprout growth in onion bulbs.

    Science.gov (United States)

    Bufler, Gebhard

    2009-01-01

    Exogenous ethylene has recently gained commercial interest as a sprouting inhibitor of onion bulbs. The role of ethylene in dormancy and sprouting of onions, however, is not known. A cultivar (Allium cepa 'Copra') with a true period of dormancy was used. Dormant and sprouting states of onion bulbs were treated with supposedly saturating doses of ethylene or with the ethylene-action inhibitor 1-methylcyclopropene (1-MCP). Initial sprouting was determined during storage at 18 degrees C by monitoring leaf blade elongation in a specific size class of leaf sheaths. Changes in ATP content and sucrose synthase activity in the sprout leaves, indicators of the sprouting state, were determined. CO(2) and ethylene production of onion bulbs during storage were recorded. Exogenous ethylene suppressed sprout growth of both dormant and already sprouting onion bulbs by inhibiting leaf blade elongation. In contrast to this growth-inhibiting effect, ethylene stimulated CO(2) production by the bulbs about 2-fold. The duration of dormancy was not significantly affected by exogenous ethylene. However, treatment of dormant bulbs with 1-MCP caused premature sprouting. Exogenous ethylene proved to be a powerful inhibitor of sprout growth in onion bulbs. The dormancy breaking effect of 1-MCP indicates a regulatory role of endogenous ethylene in onion bulb dormancy.

  3. Differential feedback regulation of ethylene biosynthesis in pulp and peel tissues of banana fruit.

    Science.gov (United States)

    Inaba, Akitsugu; Liu, Xuejun; Yokotani, Naoki; Yamane, Miki; Lu, Wang-Jin; Nakano, Ryohei; Kubo, Yasutaka

    2007-01-01

    The feedback regulation of ethylene biosynthesis in banana [Musa sp. (AAA group, Cavendish subgroup) cv. Grand Nain] fruit was investigated in an attempt to clarify the opposite effect of 1-methylcyclopropene (1-MCP), an ethylene action inhibitor, before and after the onset of ripening. 1-MCP pre-treatment completely prevented the ripening-induced effect of propylene in pre-climacteric banana fruit, whereas treatment after the onset of ripening stimulated ethylene production. In pre-climacteric fruit, higher concentrations of propylene suppressed ethylene production more strongly, despite their earlier ethylene-inducing effect. Exposure of the fruit ripened by propylene to 1-MCP increased ethylene production concomitantly with an increase in 1-aminocyclopropane-1-carboxylate (ACC) synthase activity and ACC content, and prevented a transient decrease in MA-ACS1 transcripts in the pulp tissues. In contrast, in the peel of ripening fruit, 1-MCP prevented the increase in ethylene production and subsequently the ripening process by reduction of the increase in MA-ACS1 and MA-ACO1 transcripts and of ACC synthase and ACC oxidase activities. These results suggest that ethylene biosynthesis in ripening banana fruit may be controlled negatively in the pulp tissue and positively in the peel tissue. This differential regulation by ethylene in pulp and peel tissues was also observed for MA-PL, MA-Exp, and MA-MADS genes.

  4. SnO2 Nanoparticle-Based Passive Capacitive Sensor for Ethylene Detection

    Directory of Open Access Journals (Sweden)

    Mangilal Agarwal

    2012-01-01

    Full Text Available A passive capacitor-based ethylene sensor using SnO2 nanoparticles is presented for the detection of ethylene gas. The nanoscale particle size (10 nm to 15 nm and film thickness (1300 nm of the sensing dielectric layer in the capacitor model aid in sensing ethylene at room temperature and eliminate the need for microhotplates used in existing bulk SnO2-resistive sensors. The SnO2-sensing layer is deposited using room temperature dip coating process on flexible polyimide substrates with copper as the top and bottom plates of the capacitor. The capacitive sensor fabricated with SnO2 nanoparticles as the dielectric showed a total decrease in capacitance of 5 pF when ethylene gas concentration was increased from 0 to 100 ppm. A 7 pF decrease in capacitance was achieved by introducing a 10 nm layer of platinum (Pt and palladium (Pd alloy deposited on the SnO2 layer. This also improved the response time by 40%, recovery time by 28%, and selectivity of the sensor to ethylene mixed in a CO2 gas environment by 66%.

  5. 40 CFR 52.279 - Food processing facilities.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 3 2010-07-01 2010-07-01 false Food processing facilities. 52.279 Section 52.279 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR PROGRAMS (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities. (a) The following regulations are disapproved...

  6. Food carotenoids: analysis, composition and alterations during storage and processing of foods.

    Science.gov (United States)

    Rodriguez-Amaya, Delia B

    2003-01-01

    Substantial progress has been achieved in recent years in refining the analytical methods and evaluating the accuracy of carotenoid data. Although carotenoid analysis is inherently difficult and continues to be error prone, more complete and reliable data are now available. Rather than expressing the analytical results as retinol equivalents, there is a tendency to present the concentrations of individual carotenoids, particularly beta-carotene, beta-cryptoxanthin, alpha-carotene, lycopene, lutein and zeaxanthin, carotenoids found in the human plasma and considered to be important to human health in terms of the provitamin A activity and/or reduction of the risk for developing degenerative diseases. With the considerable effort directed to carotenoid analysis, many food sources have now been analyzed in different countries. The carotenoid composition of foods vary qualitatively and quantitatively. Even in a given food, compositional variability occurs because of factors such as stage of maturity, variety or cultivar, climate or season, part of the plant consumed, production practices, post-harvest handling, processing and storage of food. During processing, isomerization of trans-carotenoids, the usual configuration in nature, to the cis-forms occurs, with consequent alteration of the carotenoids' bioavailability and biological activity. Isomerization is promoted by light, heat and acids. The principal cause of carotenoid loss during processing and storage of food is enzymatic or non-enzymatic oxidation of the highly unsaturated carotenoid molecules. The occurrence and extent of oxidation depends on the presence of oxygen, metals, enzymes, unsaturated lipids, prooxidants, antioxidants; exposure to light; type and physical state of the carotenoids present; severity and duration of processing; packaging material; storage conditions. Thus, retention of carotenoids has been the major concern in the preparation, processing and storage of foods. However, in recent years

  7. Radio-Frequency Applications for Food Processing and Safety.

    Science.gov (United States)

    Jiao, Yang; Tang, Juming; Wang, Yifen; Koral, Tony L

    2018-03-25

    Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

  8. Engineering concepts for food processing in bioregenerative life support systems.

    Science.gov (United States)

    Hunter, J B

    1999-01-01

    Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.

  9. Reductive transformation and inhibitory effect of ethylene under methanogenic conditions in peat-soil

    DEFF Research Database (Denmark)

    Elsgaard, Lars

    2013-01-01

    Ethylene (C2H4), which is a potent gaseous plant hormone, has often been found to accumulate in anoxic soils where pathways of anaerobic C2H4 oxidation are so far unknown and other C2H4 transformation processes are uncommon. The present study shows that ethylene was reduced almost...... stoichiometrically (89–92%) to ethane (C2H6) in peat-soil microcosms incubated under methanogenic conditions. Methanogenesis started after a prolonged anoxic lag-phase (>29 weeks) where added ethylene prevailed despite the availability of nitrate (NO3−) as an alternative electron acceptor. Methanogenesis, as well...... as ethylene reduction to ethane, was inhibited by 90% at 1% oxygen. Likewise, methanogenesis and ethane formation was gradually inhibited (to a similar extent) by increasing ethylene concentrations above 0.2%; this inhibition eventually reached 90–95% at 2.2–4.5% C2H4. The present results extend the known...

  10. Added sugars and ultra-processed foods in Spanish households (1990-2010).

    Science.gov (United States)

    Latasa, P; Louzada, M L D C; Martinez Steele, E; Monteiro, C A

    2017-12-26

    To study the association between ultra-processed foods acquisitions and added sugar content of total food purchases in Spanish households in 2010. Changes over time (1990-2000-2010) in ultra-processed food purchases and added sugars content of total food purchases are also compared. We used data from three nationally representative Household Budget Surveys (HBS) conducted in 1990, 2000 and 2010. Number of studied households was 21,012, 33,730 and 22,116, respectively. Purchased foods and drinks were classified according to NOVA food groups as ultra-processed foods, processed foods, unprocessed or minimally processed foods, or processed culinary ingredients. Linear and Poisson regressions were used to estimate the association between quintiles of energy contribution of ultra-processed foods and added sugars contents of total food purchases in 2010. Changes over time were assessed using tests of linear trend and Student's t test. In 2010, ultra-processed foods represented 31.7% of daily energy acquisitions and 80.4% of all added sugars. Added sugars content of food purchases raised from 7.3% in the lowest to 18.2% in the highest quintiles of energy contribution of ultra-processed foods. The risk of exceeding 10% energy from added sugars quadrupled between the lowest and highest quintiles. The percentage of ultra-processed foods on all food purchases almost tripled between 1990 and 2010 (from 11.0 to 31.7%), paralleling the increase of added sugars content (from 8.4 to 13.0%). Cutting down exceeding added sugars availability in Spain may require a reduction in ultra-processed food purchasing.

  11. Electrostatic coating technologies for food processing.

    Science.gov (United States)

    Barringer, Sheryl A; Sumonsiri, Nutsuda

    2015-01-01

    The application of electrostatics in both powder and liquid coating can improve the quality of food, such as its appearance, aroma, taste, and shelf life. Coatings can be found most commonly in the snack food industry, as well as in confectionery, bakery, meat and cheese processing. In electrostatic powder coating, the most important factors influencing coating quality are powder particle size, density, flowability, charge, and resistivity, as well as the surface properties and characteristics of the target. The most important factors during electrostatic liquid coating, also known as electrohydrodynamic coating, include applied voltage and electrical resistivity and viscosity of the liquid. A good understanding of these factors is needed for the design of optimal coating systems for food processing.

  12. Global food chains and environment: agro-food production and processing in Thailand

    NARCIS (Netherlands)

    Sriwichailamphan, T.H.

    2007-01-01

    In this study on the global food chain and the environment, the objective is to understand the dynamics of food safety and environmental improvements among the large and medium-sized agro-food processing industries and farmers in Thailand that operate in the global market. This study assesses

  13. Food systems transformations, ultra-processed food markets and the nutrition transition in Asia.

    Science.gov (United States)

    Baker, Phillip; Friel, Sharon

    2016-12-03

    Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirability and ultimately consumption of such foods. This paper describes recent changes in Asian food systems driven by TFBCs in the retail, manufacturing and food service sectors and considers the implications for population nutrition. Market data for each sector was sourced from Euromonitor International for four lower-middle income, three upper-middle income and five high-income Asian countries. Descriptive statistics were used to describe trends in ultra-processed food consumption (2000-2013), packaged food retail distribution channels (1999-2013), 'market transnationalization' defined as the market share held by TFBCs relative to domestic firms (2004-2013), and 'market concentration' defined as the market share and thus market power held by the four leading firms (2004-2013) in each market. Ultra-processed food sales has increased rapidly in most middle-income countries. Carbonated soft drinks was the leading product category, in which Coca-Cola and PepsiCo had a regional oligopoly. Supermarkets, hypermarkets and convenience stores were becoming increasingly dominant as distribution channels for packaged foods throughout the region. Market concentration was increasing in the grocery retail sector in all countries. Food service sales are increasing in all countries led by McDonalds and Yum! Brands. However, in all three sectors TFBCs face strong competition from Asian firms. Overall, the findings suggest that market forces are likely to be significant but variable drivers of Asia

  14. The involvement of ethylene in regulation of Arabidopsis gravitropism

    Science.gov (United States)

    Li, Ning; Zhu, Lin

    Plant gravitropism is a directional response to gravity stimulus. This response involves a com-plex signaling network. Ethylene, a major plant hormone, has been found to modulate grav-itropism. The biosynthesis of ethylene is induced by the gravi-stimulus and the requirement for ethylene during gravitropism is tissue-dependent. While ethylene plays a modulating role in inflorescence stems, the light-grown hypocotyls of Arabidopsis requires ethylene to achieve a maximum gravicurvature. Because both inhibitory and stimulatory effects of ethylene on gravitropism have been overwhelmingly documented, there is a need to postulate a new theory to consolidate the apparently contradictory results. A dual-and-opposing effects (DOE) theory is therefore hypothesized to address how ethylene is involved in regulation of Arabidopsis grav-itropism, in which it is suggested that both stimulatory and inhibitory effects act on the same organ of a plant and co-exist at the same time in a mutually opposing manner. The final out-come of gravitropic response is determined by the dynamic display between the two opposing effects. A prolonged pretreatment of ethylene promotes the gravitropism in both inflorescence and light-grown hypocotyls, while a short ethylene pretreatment inhibits gravitropism. Gener-ally speaking, the inhibitory effect of ethylene is dominant over the expression of the stimula-tory effect in light-grown hypocotyls, whereas the stimulatory effect is dominant in inflorescence stem. Each effect is also positively correlated with concentrations of ethylene and in a time-dependent manner. The stimulatory effect occurs slowly but continues to react after the removal of ethylene, whereas the inhibitory effect takes place abruptly and diminishes shortly after its removal. Forward genetic screening based on the DOE phenotype of ethylene-treated Arabidop-sis has revealed a novel component in gravity signaling pathway: EGY1 (ethylene-dependent gravitropism-deficient and yellow

  15. Food nanotechnology: water is the key to lowering the energy density of processed foods.

    Science.gov (United States)

    Robson, A A

    2011-01-01

    It is crucial that emergent technologies create foods that help prevent the causal mechanisms of the diet induced disease epidemic. Food nanotechnology could create modem convenience foods that mimic and improve on the nutritional value of the most nutritious cooked wild foods for humans. Structuring a solid processed food similar to a celery stalk using self-assembled, water-filled, edible nanocells or nanotubes would substantially lower its energy density (Food technologists could harness the natural turgor force to produce a firm chocolate bar, biscuit or breakfast cereal with a good bite, without altering the appearance or taste of the product. Water carries flavour with few calories, and taste sensation per mouthful could be improved by processing food on the nanoscale to increase the surface area that is in contact with taste and smell receptors. The bioavailable nutrient content (including cofactors) of processed foods could be increased by existing bioactive nanoencapsulation. This would allow people to continue to consume modern convenience food on a mass scale, while simultaneously and significantly increasing nutrient intake and reducing energy intake per day. Thus, helping to reduce mental ill health, obesity and other postprandial insults.

  16. Characterization of the interaction between two food aroma components, alpha-pinene and ethyl butyrate, and ethylene-vinyl alcohol copolymer (EVOH) packaging films as a function of environmental humidity.

    Science.gov (United States)

    López-Carballo, Gracia; Cava, David; Lagarón, Jose M; Catalá, Ramón; Gavara, Rafael

    2005-09-07

    The ethylene-vinyl alcohol copolymers (EVOHs) are well-known high oxygen barrier materials that are being used successfully in the design of packaging structures for oxygen-sensitive food or pharmaceutical products. Recently, there has been increasing interest in using EVOH materials to provide a high barrier to organic compounds as a means to reduce food aroma scalping. However, the barrier function of this family of materials diminishes significantly in humid environments, and it is supposed that so does the organic vapor barrier. In this work, a new sorption-based method to characterize the interaction between food aroma and polymer films for packaging as a function of relative humidity is presented and is used to determine the barrier to ethyl butyrate and alpha-pinene of EVOH at 23 degrees C. The results show that although EVOH is an excellent barrier to food aroma when dry, a property that even improves at low relative humidity (RH), the solubility and diffusivity of the compounds tested increase dramatically with humidity at medium to high water activities. However, even in the worst case (100% RH), EVOH outperforms low-density polyethylene (LDPE) as a barrier to organic vapors at least 500,000-fold.

  17. Stability of mycotoxins during food processing.

    Science.gov (United States)

    Bullerman, Lloyd B; Bianchini, Andreia

    2007-10-20

    The mycotoxins that commonly occur in cereal grains and other products are not completely destroyed during food processing operations and can contaminate finished processed foods. The mycotoxins most commonly associated with cereal grains are aflatoxins, ochratoxin A, fumonisins, deoxynivalenol and zearalenone. The various food processes that may have effects on mycotoxins include sorting, trimming, cleaning, milling, brewing, cooking, baking, frying, roasting, canning, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize the highest temperatures having greatest effects. In general the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing show promise for lowering mycotoxin concentrations, though very high temperatures are needed to bring about much of a reduction in mycotoxin concentrations. Extrusion processing at temperatures greater than 150 degrees C are needed to give good reduction of zearalenone, moderate reduction of alfatoxins, variable to low reduction of deoxynivalenol and good reduction of fumonisins. The greatest reductions of fumonisins occur at extrusion temperatures of 160 degrees C or higher and in the presence of glucose. Extrusion of fumonisin contaminated corn grits with 10% added glucose resulted in 75-85% reduction in Fumonisin B(1) levels. Some fumonisin degredation products are formed during extrusion, including small amounts of hydrolyzed Fumonisin B(1) and N-(Carboxymethyl) - Fumonisin B(1) and somewhat higher amounts of N-(1-deoxy-d-fructos-1-yl) Fumonisin B(1) in extruded grits containing added glucose. Feeding trial toxicity tests in rats with extruded fumonisin contaminated corn grits show some reduction in toxicity of grits extruded with glucose.

  18. Ultra-processed foods in human health: a critical appraisal.

    Science.gov (United States)

    Gibney, Michael J; Forde, Ciarán G; Mullally, Deirdre; Gibney, Eileen R

    2017-09-01

    The NOVA classification of foods proposes 4 categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods and drinks (UPFDs). It is argued that the latter relies heavily on modifications to foods, resulting in enhanced amounts of salt, added sugar, and fat as well as the use of additives in an attempt to make this food category highly palatable. It further argues that controlling food processing, rather than examining nutrients, should be foremost in shaping nutrition policy. This commentary challenges many of the basic arguments of using the NOVA food classification system to examine the link between food and health. We believe that there is no evidence to uphold the view that UPFDs give rise to hyperpalatable foods associated with a quasi-addictive effect and that the prevailing European Union and US data fail to uphold the assertion that UPFDs, which dominate energy intake, give rise to dietary patterns that are low in micronutrients. With regard to the use of the NOVA food classification in the development of food-based dietary guidelines, we show that the very broad definition of UPFDs makes this impossible. Finally, the available evidence does not support the view that the globalization of food is the driver of increased intakes of UPFDs in low- to middle-income countries but rather that this is driven by small indigenous companies. On balance, therefore, there seems to be little advantage from the use of the NOVA classification compared with the current epidemiologic approach, which relies on the linkage of nutrient intakes to chronic disease with subsequent identification of foods that merit consideration in public health nutrition strategies. © 2017 American Society for Nutrition.

  19. 21 CFR 133.173 - Pasteurized process cheese food.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

  20. Microbiological implications of the food irradiation process

    International Nuclear Information System (INIS)

    Teufel, P.

    1981-01-01

    The Joint FAO/IAEA/WHO Expert Committee on the wholesomeness of irradiated food which met in 1976 concluded after a detailed and critical review of the available information, that the microbiological aspects of food irradiation were fully comparable to those of conventional processes used in modern food technology. Processing of food by irradiation may be considered from the microbiological point of view as separate procedures: high dose treatment (> 10 kGy), for sterilisation (radappertization) and low dose treatment (< 10 kGy) for pasteurisation (radicidation, radurization), (for definitions see p. 43), disinfestation, or inhibition of sprouting. No public health hazards related to micro-organisms arise from high dose irradiation because this process results in commercially sterile products. On the other hand, it is important to consider the possible microbiological hazards when food is irradiated with a low dose. The microbiological implications relate to the natural radiation resistance of bacteria, yeasts, fungi and viruses or to the mutagenic effects of ionising radiation in micro-organisms. Both areas of concern were reviewed in detail by Ingram and Ingram and Farkas. (orig.)

  1. Contribution of food additives to sodium and phosphorus content of diets rich in processed foods.

    Science.gov (United States)

    Carrigan, Anna; Klinger, Andrew; Choquette, Suzanne S; Luzuriaga-McPherson, Alexandra; Bell, Emmy K; Darnell, Betty; Gutiérrez, Orlando M

    2014-01-01

    Phosphorus-based food additives increase the total phosphorus content of processed foods. However, the extent to which these additives augment total phosphorus intake per day is unclear. To examine the contribution of phosphorus-based food additives to the total phosphorus content of processed foods, separate 4-day menus for a low-additive and additive-enhanced diet were developed using Nutrition Data System for Research (NDSR) software. The low-additive diet was designed to conform to U.S. Department of Agriculture guidelines for energy and phosphorus intake (∼2,000 kcal/day and 900 mg of phosphorus per day), and it contained minimally processed foods. The additive-enhanced diet contained the same food items as the low-additive diet except that highly processed foods were substituted for minimally processed foods. Food items from both diets were collected, blended, and sent for measurement of energy and nutrient intake. The low-additive and additive-enhanced diet provided approximately 2,200 kcal, 700 mg of calcium, and 3,000 mg of potassium per day on average. Measured sodium and phosphorus content standardized per 100 mg of food was higher each day of the additive-enhanced diet as compared with the low-additive diet. When averaged over the 4 menu days, the measured phosphorus and sodium contents of the additive-enhanced diet were 606 ± 125 and 1,329 ± 642 mg higher than the low-additive diet, respectively, representing a 60% increase in total phosphorus and sodium content on average. When comparing the measured values of the additive-enhanced diet to NDSR-estimated values, there were no statistically significant differences in measured versus estimated phosphorus contents. Phosphorus and sodium additives in processed foods can substantially augment phosphorus and sodium intake, even in relatively healthy diets. Current dietary software may provide reasonable estimates of the phosphorus content in processed foods. Copyright © 2014 National Kidney

  2. Respiração e produção de etileno em beterrabas inteiras e minimamente processadas submetidas a tratamentos com etileno e biorreguladores Respiratory rate and ethylene production of whole and minimally processed beet roots submitted to ethylene and bioregulators treatments

    Directory of Open Access Journals (Sweden)

    Ricardo Alfredo Kluge

    2010-03-01

    Full Text Available Verificou-se o efeito do etileno e de biorreguladores sobre a atividade respiratória e a síntese de etileno em beterrabas minimamente processadas e inteiras. Para o processamento mínimo, as raízes foram selecionadas quanto à firmeza, cor e tamanho, descascadas, sanificadas, sendo em seguida cortadas em fatias (2 mm de espessura, enxaguadas e centrifugadas. Os tratamentos aplicados foram: etileno (1000 µL L-1, 1-metilciclopropeno (300 nL L-1 e ácido salicílico (500 mg L-1. Após os tratamentos, as beterrabas foram embaladas e armazenadas a 5±1ºC e 85±5% UR durante 10 dias. Observou-se que o ácido salicílico promoveu a diminuição da atividade respiratória do produto minimamente processado durante o armazenamento. Além disso, verificou-se que a resposta fisiológica de beterraba minimamente processada é diferente de beterraba inteira, o que foi comprovada ao se analisar a atividade respiratória e a produção de etileno, que foram significativamente maiores no produto minimamente processado.The objective of this work was to evaluate the effects of ethylene and bioregulators on the respiratory activity and ethylene synthesis of minimally processed and whole beet roots. For the minimal processing, beet roots were graded for firmness, color and size, and were peeled. Roots were then sanitized, shredded (2 mm thick, rinsed and centrifuged. The following treatments were applied: ethylene (1000 µL L-1, 1-methylciclopropene (300 nL L-1 and salicylic acid (500 mg L-1. After treatments, beet roots were packed and stored at 5±1 ºC and 85±5% RH during 10 days. It was observed that salicylic acid use promoted the decrease of respiratory rates of minimally processed beet roots during all storage time. It was also noted difference between whole and minimally processed beet roots physiology. This difference was observed by the high values of respiratory activity and ethylene production rates in the minimally processed beet roots.

  3. Microtubule bundling plays a role in ethylene-mediated cortical microtubule reorientation in etiolated Arabidopsis hypocotyls.

    Science.gov (United States)

    Ma, Qianqian; Sun, Jingbo; Mao, Tonglin

    2016-05-15

    The gaseous hormone ethylene is known to regulate plant growth under etiolated conditions (the 'triple response'). Although organization of cortical microtubules is essential for cell elongation, the underlying mechanisms that regulate microtubule organization by hormone signaling, including ethylene, are ambiguous. In the present study, we demonstrate that ethylene signaling participates in regulation of cortical microtubule reorientation. In particular, regulation of microtubule bundling is important for this process in etiolated hypocotyls. Time-lapse analysis indicated that selective stabilization of microtubule-bundling structures formed in various arrays is related to ethylene-mediated microtubule orientation. Bundling events and bundle growth lifetimes were significantly increased in oblique and longitudinal arrays, but decreased in transverse arrays in wild-type cells in response to ethylene. However, the effects of ethylene on microtubule bundling were partially suppressed in a microtubule-bundling protein WDL5 knockout mutant (wdl5-1). This study suggests that modulation of microtubule bundles that have formed in certain orientations plays a role in reorienting microtubule arrays in response to ethylene-mediated etiolated hypocotyl cell elongation. © 2016. Published by The Company of Biologists Ltd.

  4. Defect Stabilized Gold Atoms on Graphene as Potential Catalysts for Ethylene Epoxidation: A First-principles Investigation

    KAUST Repository

    Liu, Xin

    2015-11-24

    We performed a first-principles based investigation on the potential role of Au atoms stabilized by defects on graphene in ethylene epoxidation. We showed that the interactions between the Au atoms and vacancies on graphene not only make the Au atomic diffusion a 2.10 eV endothermic process, but also tune the energy level of Au-d states for the activation of O2 and ethylene and promote the formation and dissociation of the peroxametallacycle intermediate. The catalytic cycle of ethylene epoxidation is initiated with the formation of a peroxametallacycle intermediate by the coadsorbed ethylene and O2, through the dissociation of which an ethylene epoxide molecule and an adsorbed O atom are formed. Then, gaseous ethylene reacts with the remnant O atom directly for the formation of another ethylene epoxide molecule. The desorption of ethylene epoxide is facilitated by the subsequent adsorption of O2 or ethylene and a new reaction cycle initiates. The calculated energy barriers for the formation and dissociation of the peroxametallacycle intermediate and the regeneration of Au sites are 0.30, 0.84 and 0.18 eV, respectively, and are significantly lower than those for aldehyde formation. These findings suggest the potential high catalytic performance of these Au atoms for ethylene epoxidation.

  5. Defect Stabilized Gold Atoms on Graphene as Potential Catalysts for Ethylene Epoxidation: A First-principles Investigation

    KAUST Repository

    Liu, Xin; Yang, Yang; Chu, Minmin; Duan, Ting; Meng, Changgong; Han, Yu

    2015-01-01

    We performed a first-principles based investigation on the potential role of Au atoms stabilized by defects on graphene in ethylene epoxidation. We showed that the interactions between the Au atoms and vacancies on graphene not only make the Au atomic diffusion a 2.10 eV endothermic process, but also tune the energy level of Au-d states for the activation of O2 and ethylene and promote the formation and dissociation of the peroxametallacycle intermediate. The catalytic cycle of ethylene epoxidation is initiated with the formation of a peroxametallacycle intermediate by the coadsorbed ethylene and O2, through the dissociation of which an ethylene epoxide molecule and an adsorbed O atom are formed. Then, gaseous ethylene reacts with the remnant O atom directly for the formation of another ethylene epoxide molecule. The desorption of ethylene epoxide is facilitated by the subsequent adsorption of O2 or ethylene and a new reaction cycle initiates. The calculated energy barriers for the formation and dissociation of the peroxametallacycle intermediate and the regeneration of Au sites are 0.30, 0.84 and 0.18 eV, respectively, and are significantly lower than those for aldehyde formation. These findings suggest the potential high catalytic performance of these Au atoms for ethylene epoxidation.

  6. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.

    Science.gov (United States)

    Ribas-Agustí, Albert; Martín-Belloso, Olga; Soliva-Fortuny, Robert; Elez-Martínez, Pedro

    2017-06-13

    Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

  7. Nickel-catalyzed reactions of enone with ethylene

    International Nuclear Information System (INIS)

    Nishimura, A; Haba, T; Ohashi, M; Ogoshi, S

    2010-01-01

    The reaction of (E)-1-phenylbut-2-en-1-one with ethylene in the presence of a catalytic amount of Ni(cod) 2 and PCy 3 at room temperature gave two kinds of three-component addition products; one is 1,6-enone composed of an enone and two ethylene molecules, and the other is 1,5-diketone composed of two enones and an ethylene. The reactions might proceed via oxidative cyclization of an enone and an ethylene with nickel(0).

  8. Banana ethylene response factors are involved in fruit ripening through their interactions with ethylene biosynthesis genes.

    Science.gov (United States)

    Xiao, Yun-yi; Chen, Jian-ye; Kuang, Jiang-fei; Shan, Wei; Xie, Hui; Jiang, Yue-ming; Lu, Wang-jin

    2013-05-01

    The involvement of ethylene response factor (ERF) transcription factor (TF) in the transcriptional regulation of ethylene biosynthesis genes during fruit ripening remains largely unclear. In this study, 15 ERF genes, designated as MaERF1-MaERF15, were isolated and characterized from banana fruit. These MaERFs were classified into seven of the 12 known ERF families. Subcellular localization showed that MaERF proteins of five different subfamilies preferentially localized to the nucleus. The 15 MaERF genes displayed differential expression patterns and levels in peel and pulp of banana fruit, in association with four different ripening treatments caused by natural, ethylene-induced, 1-methylcyclopropene (1-MCP)-delayed, and combined 1-MCP and ethylene treatments. MaERF9 was upregulated while MaERF11 was downregulated in peel and pulp of banana fruit during ripening or after treatment with ethylene. Furthermore, yeast-one hybrid (Y1H) and transient expression assays showed that the potential repressor MaERF11 bound to MaACS1 and MaACO1 promoters to suppress their activities and that MaERF9 activated MaACO1 promoter activity. Interestingly, protein-protein interaction analysis revealed that MaERF9 and -11 physically interacted with MaACO1. Taken together, these results suggest that MaERFs are involved in banana fruit ripening via transcriptional regulation of or interaction with ethylene biosynthesis genes.

  9. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.

    Science.gov (United States)

    Knorr, D

    1999-10-01

    Recent advances in emerging food-processing technologies, such as high hydrostatic pressure or high-intensity electric field pulses, allow targeted and sophisticated modification and preservation of foods. We are beginning to understand the mechanisms involved in pressure inactivation of bacterial spores and have been collecting considerable amounts of kinetic data regarding inactivation mechanisms of enzymes and vegetative microorganisms. We are also gaining more insight into the permeabilization of plant membranes and related biosynthetic responses, making progress in food structure engineering and food modification for function, and have been initiating process developments for gentle processing of delicate biomaterials based on pressure-assisted phase transitions of water.

  10. Solving Microbial Spoilage Problems in Processed Foods

    Science.gov (United States)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  11. Ethylene-Mediated Acclimations to Flooding Stress1

    Science.gov (United States)

    Sasidharan, Rashmi; Voesenek, Laurentius A.C.J.

    2015-01-01

    Flooding is detrimental for plants, primarily because of restricted gas exchange underwater, which leads to an energy and carbohydrate deficit. Impeded gas exchange also causes rapid accumulation of the volatile ethylene in all flooded plant cells. Although several internal changes in the plant can signal the flooded status, it is the pervasive and rapid accumulation of ethylene that makes it an early and reliable flooding signal. Not surprisingly, it is a major regulator of several flood-adaptive plant traits. Here, we discuss these major ethylene-mediated traits, their functional relevance, and the recent progress in identifying the molecular and signaling events underlying these traits downstream of ethylene. We also speculate on the role of ethylene in postsubmergence recovery and identify several questions for future investigations. PMID:25897003

  12. Application of finite-element-methods in food processing

    DEFF Research Database (Denmark)

    Risum, Jørgen

    2004-01-01

    Presentation of the possible use of finite-element-methods in food processing. Examples from diffusion studies are given.......Presentation of the possible use of finite-element-methods in food processing. Examples from diffusion studies are given....

  13. Detailed process design based on genomics of survivors of food preservation processes

    NARCIS (Netherlands)

    Brul, S.; Klis, F.M.; Oomes, S.J.C.M.; Montijn, R.C.; Schuren, F.H.J.; Coote, P.; Hellingwerf, K.J.

    2002-01-01

    The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming

  14. Induction by ethylene of cyanide-resistant respiration

    Energy Technology Data Exchange (ETDEWEB)

    Solomos, T.; Laties, G.G.

    1976-05-17

    Ethylene and cyanide induce an increase in respiration in a variety of plant tissues, whereas ethylene has no effect on tissues whose respiration is strongly inhibited by cyanide. It is suggested that the existence of a cyanide-insensitive electron transport path is a prerequisite for stimulation of respiration by ethylene.

  15. Sustainable Food Processing Inspired by Nature.

    Science.gov (United States)

    Sybesma, Wilbert; Blank, Imre; Lee, Yuan-Kun

    2017-04-01

    Here, we elaborate on the natural origin and use of enzymes and cultures in sustainable food processing. We also illustrate how enzymatically treated or fermented food can contribute to solving challenges involving nutrition and health, such as aging, malnutrition, obesity, and allergy. Copyright © 2017. Published by Elsevier Ltd.

  16. Maize and Arabidopsis ARGOS Proteins Interact with Ethylene Receptor Signaling Complex, Supporting a Regulatory Role for ARGOS in Ethylene Signal Transduction[OPEN

    Science.gov (United States)

    Shi, Jinrui; Wang, Hongyu; Habben, Jeffrey E.

    2016-01-01

    The phytohormone ethylene regulates plant growth and development as well as plant response to environmental cues. ARGOS genes reduce plant sensitivity to ethylene when overexpressed in transgenic Arabidopsis (Arabidopsis thaliana) and maize (Zea mays). A previous genetic study suggested that the endoplasmic reticulum and Golgi-localized maize ARGOS1 targets the ethylene signal transduction components at or upstream of CONSTITUTIVE TRIPLE RESPONSE1, but the mechanism of ARGOS modulating ethylene signaling is unknown. Here, we demonstrate in Arabidopsis that ZmARGOS1, as well as the Arabidopsis ARGOS homolog ORGAN SIZE RELATED1, physically interacts with Arabidopsis REVERSION-TO-ETHYLENE SENSITIVITY1 (RTE1), an ethylene receptor interacting protein that regulates the activity of ETHYLENE RESPONSE1. The protein-protein interaction was also detected with the yeast split-ubiquitin two-hybrid system. Using the same yeast assay, we found that maize RTE1 homolog REVERSION-TO-ETHYLENE SENSITIVITY1 LIKE4 (ZmRTL4) and ZmRTL2 also interact with maize and Arabidopsis ARGOS proteins. Like AtRTE1 in Arabidopsis, ZmRTL4 and ZmRTL2 reduce ethylene responses when overexpressed in maize, indicating a similar mechanism for ARGOS regulating ethylene signaling in maize. A polypeptide fragment derived from ZmARGOS8, consisting of a Pro-rich motif flanked by two transmembrane helices that are conserved among members of the ARGOS family, can interact with AtRTE1 and maize RTL proteins in Arabidopsis. The conserved domain is necessary and sufficient to reduce ethylene sensitivity in Arabidopsis and maize. Overall, these results suggest a physical association between ARGOS and the ethylene receptor signaling complex via AtRTE1 and maize RTL proteins, supporting a role for ARGOS in regulating ethylene perception and the early steps of signal transduction in Arabidopsis and maize. PMID:27268962

  17. Food consumption of children younger than 6 years according to the degree of food processing

    Directory of Open Access Journals (Sweden)

    Ediana Volz Neitzke Karnopp

    Full Text Available Abstract: Objective: To evaluate food intake according to the degree of processing, stratified by family income and age, in a representative sample of children younger than 6 years in the city of Pelotas, RS, Brazil. Methods: Cross-sectional population-based study carried out with 770 children aged 0-72 months of age living in the urban area of Pelotas. The dietary intake of children was assessed by 24-h recall administered to mothers or guardians. The energy intake was estimated and each food item was classified according to the food processing degree. Food consumption was stratified by age (younger than 24 months; 24 months or older and associations between quintiles of family income and relative contribution of each food to total energy were performed by linear regression. The Wald test was applied to test linear trend across groups. Results: The mean energy intake was 1725.7 kcal/day. The mean contribution of processed and ultraprocessed foods was 19.7% among children younger than 24 months and 37% in those aged 24 months or older, while the mean consumption of natural and minimally processed food was 61% and 44%, respectively. Among children aged 24 months or older, a greater consumption of canned foods, cheese and sweets was observed as family income quintiles increased, while breads were more consumed by those children belonging to the lower income quintiles. Conclusion: A high caloric contribution of ultraprocessed foods in detriment to a lower consumption of natural and minimally processed foods was observed in the diet of children younger than 6 years.

  18. Ethylene signalling is mediating the early cadmium-induced oxidative challenge in Arabidopsis thaliana.

    Science.gov (United States)

    Schellingen, Kerim; Van Der Straeten, Dominique; Remans, Tony; Vangronsveld, Jaco; Keunen, Els; Cuypers, Ann

    2015-10-01

    Cadmium (Cd) induces the generation of reactive oxygen species (ROS) and stimulates ethylene biosynthesis. The phytohormone ethylene is a regulator of many developmental and physiological plant processes as well as stress responses. Previous research indicated various links between ethylene signalling and oxidative stress. Our results support a correlation between the Cd-induced oxidative challenge and ethylene signalling in Arabidopsis thaliana leaves. The effects of 24 or 72 h exposure to 5 μM Cd on plant growth and several oxidative stress-related parameters were compared between wild-type (WT) and ethylene insensitive mutants (etr1-1, ein2-1, ein3-1). Cadmium-induced responses observed in WT plants were mainly affected in etr1-1 and ein2-1 mutants, of which the growth was less inhibited by Cd exposure as compared to WT and ein3-1 mutants. Both etr1-1 and ein2-1 showed a delayed response in the glutathione (GSH) metabolism, including GSH levels and transcript levels of GSH synthesising and recycling enzymes. Furthermore, the expression of different oxidative stress marker genes was significantly lower in Cd-exposed ein2-1 mutants, evidencing that ethylene signalling is involved in early responses to Cd stress. A model for the cross-talk between ethylene signalling and oxidative stress is proposed. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  19. Ethylene Glycol Adsorption and Reaction over CeOX(111) Thin Films

    Energy Technology Data Exchange (ETDEWEB)

    T Chen; D Mullins

    2011-12-31

    This study reports the interaction of ethylene glycol with well-ordered CeO{sub x}(111) thin film surfaces. Ethylene glycol initially adsorbs on fully oxidized CeO{sub 2}(111) and reduced CeO{sub 2-x}(111) through the formation of one C-O-Ce bond and then forms a second alkoxy bond after annealing. On fully oxidized CeO{sub 2}(111) both recombination of ethylene glycol and water desorption occur at low temperature leaving stable -OCH{sub 2}CH{sub 2}O- (ethylenedioxy) intermediates and oxygen vacancies on the surface. This ethylenedioxy intermediate goes through C-C bond scission to produce formate species which then react to produce CO and CO{sub 2}. The formation of water results in the reduction of the ceria. On a reduced CeO{sub 2-x}(111) surface the reaction selectivity shifts toward a dehydration process. The ethylenedioxy intermediate decomposes by breaking a C-O bond and converts into an enolate species. Similar to the reaction of acetaldehyde on reduced CeO{sub 2-x}(111), the enolate reacts to produce acetaldehyde, acetylene, and ethylene. The loss of O from ethylene glycol leads to a small amount of oxidation of the reduced ceria.

  20. An introduction to the irradiation processing of foods

    International Nuclear Information System (INIS)

    Hackwood, S.

    1991-01-01

    The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)

  1. gamma-Aminobutyric acid stimulates ethylene biosynthesis in sunflower

    International Nuclear Information System (INIS)

    Kathiresan, A.; Tung, P.; Chinnappa, C.C.; Reid, D.M.

    1997-01-01

    gamma-Aminobutyric acid (GABA), a nonprotein amino acid, is often accumulated in plants following environmental stimuli that can also cause ethylene production. We have investigated the relationship between GABA and ethylene production in excised sunflower (Helianthus annuus L.) tissues. Exogenous GABA causes up to a 14-fold increase in the ethylene production rate after about 12 h. Cotyledons fed with [14C]GABA did not release substantial amounts of radioactive ethylene despite its chemical similarity to 1-aminocyclopropane-1-carboxylic acid (ACC), indicating that GABA is not likely to be an alternative precursor for ethylene. GABA causes increases in ACC synthase mRNA accumulation, ACC levels, ACC oxidase mRNA levels, and in vitro ACC oxidase activity. In the presence of aminoethoxyvinylglycine or alpha-aminoisobutyric acid, GABA did not stimulate ethylene production. We therefore conclude that GABA stimulates ethylene biosynthesis mainly by promoting ACC synthase transcript abundance. Possible roles of GABA as a signal transducer are suggested

  2. Ethylene synthesis in lettuce seeds: its physiological significance.

    Science.gov (United States)

    Burdett, A N

    1972-12-01

    The germination and pregermination ethylene production of Grand Rapids lettuce seeds (Lactuca sativa L.) incubated at 20 C after a red light treatment are inhibited if the seeds are first imbibed at 30 C for 36 hours. In this study, low concentrations of ethylene were found to enhance the germination of seeds pretreated at 30 C more than that of untreated controls. In the presence of high concentrations of ethylene, pretreated seeds and controls germinated at a similar rate. These results are consistent with the view that a prolonged imbibition at 30 C inhibits germination at a lower temperature through its effect on the ethylene production of the seeds. As a further test of the hypothesis, estimates were made of the pregermination ethylene content of untreated seeds and pretreated seeds incubated in the presence of sufficient ethylene to make them germinate as rapidly as untreated seeds. The values obtained were 0.65 and 0.74 nanoliter of ethylene per gram (dry weight) of seeds, respectively.

  3. Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?

    Science.gov (United States)

    Poti, Jennifer M; Braga, Bianca; Qin, Bo

    2017-12-01

    The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.

  4. Root Formation in Ethylene-Insensitive Plants1

    Science.gov (United States)

    Clark, David G.; Gubrium, Erika K.; Barrett, James E.; Nell, Terril A.; Klee, Harry J.

    1999-01-01

    Experiments with ethylene-insensitive tomato (Lycopersicon esculentum) and petunia (Petunia × hybrida) plants were conducted to determine if normal or adventitious root formation is affected by ethylene insensitivity. Ethylene-insensitive Never ripe (NR) tomato plants produced more belowground root mass but fewer aboveground adventitious roots than wild-type Pearson plants. Applied auxin (indole-3-butyric acid) increased adventitious root formation on vegetative stem cuttings of wild-type plants but had little or no effect on rooting of NR plants. Reduced adventitious root formation was also observed in ethylene-insensitive transgenic petunia plants. Applied 1-aminocyclopropane-1-carboxylic acid increased adventitious root formation on vegetative stem cuttings from NR and wild-type plants, but NR cuttings produced fewer adventitious roots than wild-type cuttings. These data suggest that the promotive effect of auxin on adventitious rooting is influenced by ethylene responsiveness. Seedling root growth of tomato in response to mechanical impedance was also influenced by ethylene sensitivity. Ninety-six percent of wild-type seedlings germinated and grown on sand for 7 d grew normal roots into the medium, whereas 47% of NR seedlings displayed elongated taproots, shortened hypocotyls, and did not penetrate the medium. These data indicate that ethylene has a critical role in various responses of roots to environmental stimuli. PMID:10482660

  5. Food Processing Contracts: Savings for Schools.

    Science.gov (United States)

    Van Egmond-Pannell, Dorothy

    1983-01-01

    Food processing contracts between schools and food manufacturers can result in huge cost savings. Fairfax County, Virginia, is one of 30 "letter of credit" sites in a three-year study of alternatives. After one year it appears that schools can purchase more for the dollar in their local areas. (MD)

  6. Exergy analysis in industrial food processing

    NARCIS (Netherlands)

    Zisopoulos, F.K.

    2016-01-01

    The sustainable provision of food on a global scale in the near future is a very serious challenge. This thesis focuses on the assessment and design of sustainable industrial food production chains and processes by using the concept of exergy which is an objective metric based on the first and

  7. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    International Nuclear Information System (INIS)

    Sani, Mohd Shafie; Aziz, Faieza Abdul

    2013-01-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  8. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    Science.gov (United States)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  9. Closing data gaps for LCA of food products: estimating the energy demand of food processing.

    Science.gov (United States)

    Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

    2014-01-21

    Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools.

  10. Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food.

    Science.gov (United States)

    Prada, Marília; Garrido, Margarida V; Rodrigues, David

    2017-07-01

    The "organic" claim explicitly informs consumers about the food production method. Yet, based on this claim, people often infer unrelated food attributes. The current research examined whether the perceived advantage of organic over conventional food generalizes across different organic food types. Compared to whole organic foods, processed organic foods are less available, familiar and prototypical of the organic food category. In two studies (combined N = 258) we investigated how both organic foods types were perceived in healthfulness, taste and caloric content when compared to their conventional alternatives. Participants evaluated images of both whole (e.g., lettuce) and processed organic food exemplars (e.g., pizza), and reported general evaluations of these food types. The association of these evaluations with individual difference variables - self-reported knowledge and consumption of organic food, and environmental concerns - was also examined. Results showed that organically produced whole foods were perceived as more healthful, tastier and less caloric than those produced conventionally, thus replicating the well-established halo effect of the organic claim in food evaluation. The organic advantage was more pronounced among individuals who reported being more knowledgeable about organic food, consumed it more frequently, and were more environmentally concerned. The advantage of the organic claim for processed foods was less clear. Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric. We argue that the features of processed food may modulate the impact of the organic claim, and outline possible research directions to test this assumption. Uncovering the specific conditions in which food claims bias consumer's perceptions and behavior may have important implications for marketing, health and public-policy related fields. Copyright © 2017 Elsevier

  11. Ethylene responses in three Hydrangea lines

    DEFF Research Database (Denmark)

    Lauridsen, Uffe Bjerre; Müller, Renate; Lütken, Henrik Vlk

    2015-01-01

    Abstract The ornamental scrub Hydrangea is generally not considered to be particularly sensitive to the phytohormone ethylene. The present study aimed at testing ethylene sensitivity in three different Hydrangea lines: 1, 2 and 3 taking into account the effect of temperature. Ethylene response...... was measured as leaf epinasty and leaf drop. Data indicated that higher temperature accelerates the effect of 2 μl L-1 ethylene over a 12-day period, and if the inhibitor 1-methylcyclopopene 1-MCP is able to attenuate this effect. Breeding line 1 and 3 dropped 3.8±0.6 and 5.0±0.4 leaves on average......, respectively, during the 12-day experimental period. Non-treated controls of line 1 and 3 dropped 1.8±0.6 and 1.8±0.4 leaves, respectively. In contrast, line 2 did not show a significant response to ethylene treatment with a leaf drop of 2.1±0.3 leaves, compared to a leaf drop of 0.8±0.3 in non...

  12. OLIGOMERIZATION AND LIQUEFACTION OF ETHYLENE

    African Journals Online (AJOL)

    oligomerize ethylene gas in a packed bed reactor operated at 100-300°C under apressure of 500psi and ... The gas flow was then switched back to N, gas and temperature controller was simultaneously set to the desired reaction temperature. Once the desired .... be considered non-ideal for ethylene oligomerization.

  13. In situ ring-opening polymerization of hydroxyapatite/poly (ethylene ...

    Indian Academy of Sciences (India)

    2016-08-26

    Aug 26, 2016 ... Hydroxyapatite/poly(ethylene adipate)--poly(ethylene terephthalate) biomaterials (HAp/PEA--PET) have been prepared by ring opening polymerization (ROP) of cyclic oligo(ethylene adipate)--oligo(ethylene terephthalate) (C-OEA--C-OET) in the porous hydroxyapatite (HAp) scaffolds at 250 ...

  14. The MELISSA food data base: space food preparation and process optimization

    Science.gov (United States)

    Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

    Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its

  15. Ethylene Production Maximum Achievable Control Technology (MACT) Compliance Manual

    Science.gov (United States)

    This July 2006 document is intended to help owners and operators of ethylene processes understand and comply with EPA's maximum achievable control technology standards promulgated on July 12, 2002, as amended on April 13, 2005 and April 20, 2006.

  16. Utilization of food outlets and intake of minimally processed and ultra-processed foods among 7 to 14-year-old schoolchildren. A cross-sectional study.

    Science.gov (United States)

    Corrêa, Elizabeth Nappi; Retondario, Anabelle; Alves, Mariane de Almeida; Bricarello, Liliana Paula; Rockenbach, Gabriele; Hinnig, Patrícia de Fragas; Neves, Janaina das; Vasconcelos, Francisco de Assis Guedes de

    2018-03-29

    Access to food retailers is an environmental determinant that influences what people consume. This study aimed to test the association between the use of food outlets and schoolchildren's intake of minimally processed and ultra-processed foods. This was a cross-sectional study conducted in public and private schools in Florianópolis, state of Santa Catarina, southern Brazil, from September 2012 to June 2013. The sample consisted of randomly selected clusters of schoolchildren aged 7 to 14 years, who were attending 30 schools. Parents or guardians provided socioeconomic and demographic data and answered questions about use of food outlets. Dietary intake was surveyed using a dietary recall questionnaire based on the previous day's intake. The foods or food groups were classified according to the level of processing. Negative binomial regression was used for data analysis. We included 2,195 schoolchildren in the study. We found that buying foods from snack bars or fast-food outlets was associated with the intake frequency of ultra-processed foods among 11-14 years old in an adjusted model (incidence rate ratio, IRR: 1.11; 95% confidence interval, CI: 1.01;1.23). Use of butchers was associated with the intake frequency of unprocessed/minimally processed foods among children 11-14 years old in the crude model (IRR: 1.11; 95% CI: 1.01;1.22) and in the adjusted model (IRR: 1.11; 95% CI: 1.06;1.17). Use of butchers was associated with higher intake of unprocessed/minimally processed foods while use of snack bars or fast-food outlets may have a negative impact on schoolchildren's dietary habits.

  17. Process-induced formation of imidazoles in selected foods.

    Science.gov (United States)

    Mottier, Pascal; Mujahid, Claudia; Tarres, Adrienne; Bessaire, Thomas; Stadler, Richard H

    2017-08-01

    The presence of 4-methylimidazole (4-MEI), 2-methylimidazole (2-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in some foods may result from the usage of caramel colorants E150c and E150d as food additives. This study demonstrates that alkylimidazoles are also byproducts formed from natural constituents in foods during thermal processes. A range of heat-processed foods that are known not to contain caramel colorants were analyzed by isotope dilution LC-MS/MS to determine the contamination levels. Highest 4-MEI concentrations (up to 466µg/kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI and/or THI in some cases, albeit at significantly lower levels. Low amounts of 4-MEI (foods such as breakfast cereals and bread toasted to a brown color (medium toasted). The occurrence of 4-MEI in certain processed foods is therefore not a reliable indicator of the presence of the additives E150c or E150d. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Electroporation in food processing and biorefinery.

    Science.gov (United States)

    Mahnič-Kalamiza, Samo; Vorobiev, Eugène; Miklavčič, Damijan

    2014-12-01

    Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize energy input into the process is overwhelming, though not exhausted; e.g. extraction of valuable compounds and juices, dehydration, cryopreservation, etc. Electroporation is--due to its antimicrobial action--a subject of research as one stage of the pasteurization or sterilization process, as well as a method of plant metabolism stimulation. This paper provides an overview of electroporation as applied to plant materials and electroporation applications in food processing, a quick summary of the basic technical aspects on the topic, and a brief discussion on perspectives for future research and development in the field. The paper is a review in the very broadest sense of the word, written with the purpose of orienting the interested newcomer to the field of electroporation applications in food technology towards the pertinent, highly relevant and more in-depth literature from the respective subdomains of electroporation research.

  19. Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.

    Science.gov (United States)

    Prochaska, L J; Nguyen, X T; Donat, N; Piekutowski, W V

    2000-02-01

    One of the goals of our society is to provide adequate nourishment for the general population of humans. In the strictness sense, the foodstuffs which we ingest are bundles of thermodynamic energy. In our post-industrial society, food producers provide society with the bioenergetic content of foods, while stabilizing the food in a non-perishable form that enables the consumer to access foods that are convenient and nutritious. As our modern society developed, the processing of foodstuffs increased to allow consumers flexibility in their choice in which foods to eat (based on nutritional content and amount of post-harvest processing). The thermodynamic energy content of foodstuffs is well documented in the literature by the use of bomb calorimetry measurements. Here, we determine the effects of processing (in most cases by the application of heat) on the thermodynamic energy content of foods in order to investigate the role of processing in daily nutritional needs. We also examine which processing procedures affect the nutritive quality (vitamin and mineral content) and critically assess the rational, advantages and disadvantages of additives to food. Finally, we discuss the role of endogenous enzymes in foods not only on the nutritive quality of the food but also on the freshness and flavor of the food. Our results show that a significant decrease in thermodynamic energy content occurs in fruits, vegetables, and meat products upon processing that is independent of water content. No significant change in energy content was observed in cereals, sugars, grains, fats and oils, and nuts. The vitamin content of most foods was most dramatically decreased by canning while smaller effects were observed upon blanching and freezing. We found that most food additives had very little effect on thermodynamic energy content due to their presence in minute quantities and that most were added to preserve the foodstuff or supplement its vitamin content. The endogenous food enzymes

  20. Research tools: ethylene preparation. In: Chi-Kuang Wen editor. Ethylene in plants. Springer Netherlands. Springer Link

    Science.gov (United States)

    Ethylene is a plant hormone that regulates many aspects of plant growth and development, germination, fruit ripening, senescence, sex determination, abscission, defense, gravitropism, epinasty, and more. For experimental purposes, one needs to treat plant material with ethylene and its inhibitors t...

  1. Standardization of Thermal Processes for Local Foods with Emphasis on Low-Acid Foods

    Directory of Open Access Journals (Sweden)

    Estrella Alabastro

    1980-01-01

    Full Text Available The minimum process for selected low acid foods was established based on the thermal death time (TDT of P.A. 3679 in the food and the heat penetration characteristics of the food products. The products studied were: (a vegetable products - green papaya, langka, sitao, mushroom, waterchestnut and baby corn; (b meat products - lechon, paksiw, dinuguan, longaniza and caldereta; and (c seafood products - squid adobo. The integrated lethality approach was adopted for process calculations recommended by Stumbo (1973.The minimum thermal process was tested by a pilot scale production followed by microbiological, physico-chemical and sensory evaluation tests to check the soundness of the product.Preliminary research on the effect of the minimum process established on the retention of nutrients, particularly thiamine, was also carried out for lechon paksiw and sitao.

  2. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  3. The role of ethylene perception in plant disease resistance

    NARCIS (Netherlands)

    Geraats, Bart Peter Johan

    2003-01-01

    Ethylene is a plant hormone that is involved in responses of the plant to various stress situations, such as pathogen attack. The role of ethylene in plant-pathogen interactions seems to be diverse. Exposure of plants to ethylene can induce disease resistance, but treatment with ethylene during

  4. In situ ring-opening polymerization of hydroxyapatite/poly (ethylene ...

    Indian Academy of Sciences (India)

    Hydroxyapatite/poly(ethylene adipate)--poly(ethylene terephthalate) biomaterials (HAp/PEA--PET) have been prepared by ring opening polymerization (ROP) of cyclic oligo(ethylene adipate)--oligo(ethylene terephthalate) (C-OEA--C-OET) in the porous hydroxyapatite (HAp) scaffolds at 250 °C for 24 h under ...

  5. EIN2 mediates direct regulation of histone acetylation in the ethylene response.

    Science.gov (United States)

    Zhang, Fan; Wang, Likai; Qi, Bin; Zhao, Bo; Ko, Eun Esther; Riggan, Nathaniel D; Chin, Kevin; Qiao, Hong

    2017-09-19

    Ethylene gas is essential for developmental processes and stress responses in plants. Although the membrane-bound protein EIN2 is critical for ethylene signaling, the mechanism by which the ethylene signal is transduced remains largely unknown. Here we show the levels of H3K14Ac and H3K23Ac are correlated with the levels of EIN2 protein and demonstrate EIN2 C terminus (EIN2-C) is sufficient to rescue the levels of H3K14/23Ac of ein2 -5 at the target loci, using CRISPR/dCas9-EIN2-C. Chromatin immunoprecipitation followed by deep sequencing (ChIP-seq) and ChIP-reChIP-seq analyses revealed that EIN2-C associates with histone partially through an interaction with EIN2 nuclear-associated protein1 (ENAP1), which preferentially binds to the genome regions that are associated with actively expressed genes both with and without ethylene treatments. Specifically, in the presence of ethylene, ENAP1-binding regions are more accessible upon the interaction with EIN2, and more EIN3 proteins bind to the loci where ENAP1 is enriched for a quick response. Together, these results reveal EIN2-C is the key factor regulating H3K14Ac and H3K23Ac in response to ethylene and uncover a unique mechanism by which ENAP1 interacts with chromatin, potentially preserving the open chromatin regions in the absence of ethylene; in the presence of ethylene, EIN2 interacts with ENAP1, elevating the levels of H3K14Ac and H3K23Ac, promoting more EIN3 binding to the targets shared with ENAP1 and resulting in a rapid transcriptional regulation.

  6. Ethylene production by plants in a closed environment

    Science.gov (United States)

    Wheeler, R. M.; Peterson, B. V.; Sager, J. C.; Knott, W. M.

    Ethylene production by 20-m^2 stands of wheat, soybean, lettuce and potato was monitored throughout growth and development in NASA's Controlled Ecological Life Support System (CELSS) Biomass Production Chamber. Chamber ethylene concentrations rose during periods of rapid growth for all four species, reaching 120 parts per billion (ppb) for wheat, 60 ppb for soybean, and 40 to 50 ppb for lettuce and potato. Following this, ethylene concentrations declined during seed fill and maturation (wheat and soybean), or remained relatively constant (potato). Lettuce plants were harvested during rapid growth and peak ethylene production. The highest ethylene production rates (unadjusted for chamber leakage) ranged from 0.04 to 0.06 ml m^-2 day^-1 during rapid growth of lettuce and wheat stands, or approximately 0.8 to 1.1 nl g^-1 fresh weight h^-1 Results suggest that ethylene production by plants is a normal event coupled to periods of rapid metabolic activity, and that ethylene removal or control measures should be considered for growing crops in a tightly closed CELSS.

  7. Food-safe modification of stainless steel food processing surfaces to reduce bacterial biofilms.

    Science.gov (United States)

    Awad, Tarek Samir; Asker, Dalal; Hatton, Benjamin D

    2018-06-11

    Biofilm formation on stainless steel (SS) surfaces of food processing plants, leading to foodborne illness outbreaks, is enabled by the attachment and confinement within microscale cavities of surface roughness (grooves, scratches). We report Foodsafe Oil-based Slippery Coatings (FOSCs) for food processing surfaces that suppress bacterial adherence and biofilm formation by trapping residual oil lubricant within these surface cavities to block microbial growth. SS surfaces were chemically functionalized with alkylphosphonic acid to preferentially wet a layer of food grade oil. FOSCs reduced the effective surface roughness, the adhesion of organic food residue, and bacteria. FOSCs significantly reduced Pseudomonas aeruginosa biofilm formation on standard roughness SS-316 by 5 log CFU cm-2, and by 3 log CFU cm-2 for mirror-finished SS. FOSCs also enhanced surface cleanability, which we measured by bacterial counts after conventional detergent cleaning. Importantly, both SS grades maintained their anti-biofilm activity after erosion of the oil layer by surface wear with glass beads, which suggests there is a residual volume of oil that remains to block surface cavity defects. These results indicate the potential of such low-cost, scalable approaches to enhance the cleanability of SS food processing surfaces and improve food safety by reducing biofilm growth.

  8. High Throughput Multispectral Image Processing with Applications in Food Science.

    Directory of Open Access Journals (Sweden)

    Panagiotis Tsakanikas

    Full Text Available Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing's outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples.

  9. High Throughput Multispectral Image Processing with Applications in Food Science.

    Science.gov (United States)

    Tsakanikas, Panagiotis; Pavlidis, Dimitris; Nychas, George-John

    2015-01-01

    Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing's outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models) and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples.

  10. Persistence and survival of pathogens in dry foods and dry food processing environments

    NARCIS (Netherlands)

    Beuchat, L.; Komitopoulou, E.; Betts, R.; Beckers, H.; Bourdichon, F.; Joosten, H.; Fanning, S.; ter Kuile, B.

    2011-01-01

    Low-moisture foods and food ingredients, i.e., those appearing to be dry or that have been subjected to a drying process, represent important nutritional constituents of human diets. Some of these foods are naturally low in moisture, such as cereals, honey and nuts, whereas others are produced from

  11. Energy efficiency analysis method based on fuzzy DEA cross-model for ethylene production systems in chemical industry

    International Nuclear Information System (INIS)

    Han, Yongming; Geng, Zhiqiang; Zhu, Qunxiong; Qu, Yixin

    2015-01-01

    DEA (data envelopment analysis) has been widely used for the efficiency analysis of industrial production process. However, the conventional DEA model is difficult to analyze the pros and cons of the multi DMUs (decision-making units). The DEACM (DEA cross-model) can distinguish the pros and cons of the effective DMUs, but it is unable to take the effect of the uncertainty data into account. This paper proposes an efficiency analysis method based on FDEACM (fuzzy DEA cross-model) with Fuzzy Data. The proposed method has better objectivity and resolving power for the decision-making. First we obtain the minimum, the median and the maximum values of the multi-criteria ethylene energy consumption data by the data fuzzification. On the basis of the multi-criteria fuzzy data, the benchmark of the effective production situations and the improvement directions of the ineffective of the ethylene plants under different production data configurations are obtained by the FDEACM. The experimental result shows that the proposed method can improve the ethylene production conditions and guide the efficiency of energy utilization during ethylene production process. - Highlights: • This paper proposes an efficiency analysis method based on FDEACM (fuzzy DEA cross-model) with data fuzzification. • The proposed method is more efficient and accurate than other methods. • We obtain an energy efficiency analysis framework and process based on FDEACM in ethylene production industry. • The proposed method is valid and efficient in improvement of energy efficiency in the ethylene plants

  12. Processed and ultra-processed food consumption among children aged 13 to 35 months and associated factors.

    Science.gov (United States)

    Batalha, Mônica Araujo; França, Ana Karina Teixeira da Cunha; Conceição, Sueli Ismael Oliveira da; Santos, Alcione Miranda Dos; Silva, Francelena de Sousa; Padilha, Luana Lopes; Silva, Antônio Augusto Moura da

    2017-11-21

    The aim of this study was to evaluate the consumption of processed and ultra-processed foods among children aged 13-35 months and its associated factors. We studied 1,185 children within the BRISA cohort in São Luís, Maranhão State, Brazil. The food consumption was investigated using a 24-hour recall, and the percentages of daily caloric intake and nutrients were estimated by food groups according to "NOVA" classification. We chose to categorize children belonging to the upper tertile of the distribution as having a high consumption of processed and ultra-processed food products. The Poisson regression model with robust variance estimation using a hierarchical modeling approach was used to calculate the prevalence ratios (PRs) of variables associated with high consumption of processed and ultra-processed food products. The mean energy intake was 1,226Kcal/day. After adjustments, there was a higher proportion of high consumption of processed and ultra-processed food products among children whose mothers had food products and preventing adverse health outcomes in later life.

  13. Development of food preservation and processing techniques by radiation

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

    2002-05-01

    To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.

  14. Development of food preservation and processing techniques by radiation

    International Nuclear Information System (INIS)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Yook, Hong Sun; Kim, Hak Soo; Lee, Cherl Ho; Park, Hyun Jin; Kang, Il Jun; Kwon, Jung Ho

    2002-05-01

    To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity

  15. Is food store type associated with the consumption of ultra-processed food and drink products in Brazil?

    Science.gov (United States)

    Machado, Priscila Pereira; Claro, Rafael Moreira; Martins, Ana Paula Bortoletto; Costa, Janaína Calu; Levy, Renata Bertazzi

    2018-01-01

    To analyse the association between food store type and the consumption of ultra-processed products in Brazil. Data from the 2008-2009 Household Budget Survey involving a probabilistic sample of 55 970 Brazilian households. Food stores were grouped into nine categories. Foods and drinks were grouped according to characteristics of food processing. The contribution of each food store type to the total energy acquired from each food processing group, and according to quintiles of consumption of ultra-processed products, was estimated. Exploratory factor analysis was conducted to identify a pattern of food store usage. Linear regression models were performed to estimate the relationship between the purchase pattern and the consumption of ultra-processed products. In line with their larger market share, supermarkets accounted for 59 % of total energy and participated most in acquisition for three food groups, with emphasis on ultra-processed products (60·4 % of energy). The participation of supermarkets in total purchase tended to increase in populations with higher consumption of ultra-processed products, while the participation of small markets and small producers tended to decrease. The purchase pattern characterized by use of traditional retail (street fairs and vendors, small markets, small farmers, butcheries) was associated with a smaller consumption of ultra-processed products. Food policies and interventions aiming to reduce the consumption of ultra-processed products should consider the influence of supermarkets on the consumption of these products. A purchase pattern based on traditional retail constitutes an important tool for promoting healthy eating in Brazil.

  16. Packaging materials for use in radiation processing of foods

    International Nuclear Information System (INIS)

    Dragusin, M.; Rotaru, P.R.

    1999-01-01

    In radiation processing of food, the product often has to be prepackaged to prevent microbial recontamination during and after irradiation. The packaging material is exposed to radiation during radiation processing and radiation stability is a key consideration in the selection of packaging materials. The effects of ionizing radiation on many food packaging materials at the dose levels recommended for food precessing can be minimized by selecting appropriate radiation resistant materials. It is important to select materials in which chemicals formed as a result of the radiation treatment do not migrate and interact with the food, affecting its organoleptic and toxicological aspects. It is also important to select materials in which the physical properties are not altered to the extent they cannot resist damage during commercial production, shipment and storage. Radiation treatment of food may be classified broadly into two categories: 1. Processes requiring doses less than 10 kGy; 2. Processes requiring doses from 25 to 40 kGy for production of commercial sterility. In radiation processing of foods, gamma radiation from radioisotopes Co-60 and Cs-137 is most widely used because of its high penetrating power. Electron beam irradiation (E<10 MeV) and X-rays (E<5 MeV) can also be used for certain speciality food and packaging to the food. Because the public acceptance of irradiated foods is a major problem in marketing such products, we have developed in our laboratory an alternative techniques. These techniques are based on applying films on the surfaces of foods. The films are edible, i.e. they are an aqueous solution based on caseine, glycerine, poly-etilene-glycol (PEG), crosslinked by radiation processing. So, our techniques implies no longer the food irradiation but instead its isolation from the environmental biological attacks by means of edible films obtained by irradiation. The protective properties of films, as special humidity, oxygen and fat barriers, are

  17. Stability of prebiotic, laminaran oligosaccharide under food processing conditions

    Science.gov (United States)

    Chamidah, A.

    2018-04-01

    Prebiotic stability tests on laminaran oligosaccharide under food processing conditions were urgently performed to determine the ability of prebiotics deal with processing. Laminaran, oligosaccharide is produced from enzymatic hydrolysis. To further apply this prebiotic, it is necessary to test its performance on food processing. Single prebiotic or in combination with probiotic can improve human digestive health. The effectiveness evaluation of prebiotic should be taken into account in regards its chemical and functional stabilities. This study aims to investigate the stability of laminaran, oligosaccharide under food processing condition.

  18. Carbon dioxide and ethylene interactions in tulip bulbs

    NARCIS (Netherlands)

    Wild, de H.P.J.; Gude, H.; Peppelenbos, H.W.

    2002-01-01

    The effect of CO, on ethylene-induced gummosis (secretion of polysaccharides), weight loss and respiration in tulip bulbs (Tulipa gesneriana L.) was investigated. A pretreatment with 1-MCP prevented these ethylene-induced effects, indicating that ethylene action must have been directed via the

  19. Radicidation as an alternative for ethylene oxide

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

    1985-01-01

    The application of ethylene oxide to sterilize dry foodstuff additions proved to be a source of danger both for the personnel of the food preservation industry and for the consumers due to the residue of some chemicals and toxic reaction products which can not be removed from the foodstuff. A more advantageous and less harmful alternative for the reduction of the number of germs is offered by using ionizing radiation. Based on a great number of references, the applicability and effectiveness of radicidation for the preservation of spices, dry vegetable powders, sugar, thickening materials, protein and enzyme products were confirmed. Regarding the economic aspects, this method can be compared with the traditional chemical treatment. Commercial licenses have been issued by the health organizations of 12 countries.

  20. Organic food processing: a framework for concept, starting definitions and evaluation.

    Science.gov (United States)

    Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander; Bügel, Susanne; Busscher, Nicolaas; Geier, Uwe; Matt, Darja; Meischner, Tabea; Paoletti, Flavio; Pehme, Sirli; Ploeger, Angelika; Rembiałkowska, Ewa; Schmid, Otto; Strassner, Carola; Taupier-Letage, Bruno; Załęcka, Aneta

    2014-10-01

    In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

  1. Ethylene production throughout growth and development of plants

    Science.gov (United States)

    Wheeler, Raymond M.; Peterson, Barbara V.; Stutte, Gary W.

    2004-01-01

    Ethylene production by 10 or 20 m2 stands of wheat, soybean, lettuce, potato, and tomato was monitored throughout growth and development in an atmospherically closed plant chamber. Chamber ethylene levels varied among species and rose during periods of canopy expansion and rapid growth for all species. Following this, ethylene levels either declined during seed fill and maturation for wheat and soybean, or remained relatively constant for potato and tomato (during flowering and early fruit development). Lettuce plants were harvested during rapid growth and peak ethylene production. Chamber ethylene levels increased rapidly during tomato ripening, reaching concentrations about 10 times that measured during vegetative growth. The highest ethylene production rates during vegetative growth ranged from 1.6 to 2.5 nmol m-2 d-1 during rapid growth of lettuce and wheat stands, or about 0.3 to 0.5 nmol g-1 fresh weight per hour. Estimates of stand ethylene production during tomato ripening showed that rates reached 43 nmol m-2 d-1 in one study and 93 nmol m-2 d-1 in a second study with higher lighting, or about 50x that of the rate during vegetative growth of tomato. In a related test with potato, the photoperiod was extended from 12 to 24 hours (continuous light) at 58 days after planting (to increase tuber yield), but this change in the environment caused a sharp increase in ethylene production from the basal rate of 0.4 to 6.2 nmol m-2 d-1. Following this, the photoperiod was changed back to 12 h at 61 days and ethylene levels decreased. The results suggest three separate categories of ethylene production were observed with whole stands of plants: 1) production during rapid vegetative growth, 2) production during climacteric fruit ripening, and 3) production from environmental stress.

  2. A Combinatorial Interplay Among the 1-Aminocyclopropane-1-carboxylate Isoforms Regulates Ethylene Biosynthesis in Arabidopsis thaliana

    Science.gov (United States)

    Ethylene (C2H4) is a unique plant-signaling molecule that regulates numerous developmental processes. The key enzyme in the two-step biosynthetic pathway of ethylene is 1-aminocyclopropane-1-carboxylate synthase (ACS), which catalyzes the conversion of Sadenosyl-methionine (AdoMet) to ACC, the precu...

  3. 21 CFR 170.19 - Pesticide chemicals in processed foods.

    Science.gov (United States)

    2010-04-01

    ... the concentration of the residue in the processed food when ready to eat is not greater than the... processed food when ready to eat is higher than the tolerance prescribed for the raw agricultural commodity... authorized by the regulations in this part. Food that is itself ready to eat, and which contains a higher...

  4. 21 CFR 570.19 - Pesticide chemicals in processed foods.

    Science.gov (United States)

    2010-04-01

    ... the concentration of the residue in the processed food when ready to eat is not greater than the... processed food when ready to eat is higher than the tolerance prescribed for the raw agricultural commodity... authorized by the regulations in this part. Food that is itself ready to eat, and which contains a higher...

  5. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

    Science.gov (United States)

    Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

    2015-06-01

    "Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat

  6. An industrial radiation source for food processing

    International Nuclear Information System (INIS)

    Sadat, R.

    1986-01-01

    The scientific linacs realized by CGR MeV in France have been installed in several research centers, the medical accelerators of CGR MeV have been installed in radiotherapy centers all over the world, and the industrial linacs have been used for radiography in heavy industries. Based on the experience for 30 years, CGR MeV has realized a new industrial radiation source for food processing. CARIC is going to install a new machine of CGR MeV, CASSITRON, as the demand for radiation increased. This machine has been devised specially for industrial irradiation purpose. Its main features are security, simplicity and reliability, and it is easy to incorporate it into a production line. The use of CASSITRON for food industry, the ionizing effect on mechanically separated poultry meat, the capital and processing cost and others are explained. Only 10 % of medical disposable supplies is treated by ionizing energy in France. The irradiation for food decontamination, and that for industrial treatment are demanded. Therefore, CARIC is going to increase the capacity by installing a CASSITRON for sterilization. The capital and processing cost are shown. The start of operation is expected in March, 1986. At present, a CASSITRON is being installed in the SPI food processing factory, and starts operation in a few weeks. (Kako, I.)

  7. The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

    OpenAIRE

    Ramlan Rohaizan; Engku Abu Bakar Engku Muhammad Nazri; Mahmud Fatimah; Ng Hooi Keng

    2016-01-01

    Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP). The research was carried out in a quantitative method by distributing questionnaires to 50 ...

  8. Degree of food processing of household acquisition patterns in a Brazilian urban area is related to food buying preferences and perceived food environment.

    Science.gov (United States)

    Vedovato, G M; Trude, A C B; Kharmats, A Y; Martins, P A

    2015-04-01

    This cross-sectional study examined the association between local food environment and consumers' acquisition of ultra-processed food. Households were randomly selected from 36 census tracts in Santos City, Brazil. Mothers, of varying economic status, who had children ages 10 or younger (n = 538) were interviewed concerning: their household food acquisition of 31 groups of food and beverages, perceptions of local food environment, food sources destinations, means of transportation used, and socioeconomic status. Food acquisition patterns were classified based on the degree of industrial food processing. Logistic regression models were fitted to assess the association between consumer behaviors and acquisition patterns. The large variety of fresh produce available in supermarkets was significantly related to lower odds of ultra-processed food purchases. After adjusting for sociodemographic characteristics, higher odds for minimally-processed food acquisition were associated with: frequent use of specialized markets to purchase fruits and vegetables (OR 1.89, 95% CI 1.01-2.34), the habit of walking to buy food (OR 1.58, 95% CI 1.08-2.30), and perceived availability of fresh produce in participants' neighborhood (OR 1.58, 95% CI 1.08-2.30). Acquisition of ultra-processed food was positively associated with the use of taxis as principal means of transportation to food sources (OR 2.35, 95% CI 1.08-5.13), and negatively associated with perceived availability of a variety of fruits and vegetables in the neighborhood (OR 0.57, 95% CI 0.37-0.88). The results suggest that interventions aiming to promote acquisition of less processed food in settings similar to Santos, may be most effective if they focus on increasing the number of specialized fresh food markets in local neighborhood areas, improve residents' awareness of these markets' availability, and provide appropriate transportation. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. Enzymes- An Existing and Promising Tool of Food Processing Industry.

    Science.gov (United States)

    Ray, Lalitagauri; Pramanik, Sunita; Bera, Debabrata

    2016-01-01

    The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices. Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost. More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes. At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

  10. Microwave Enhanced Direct Cracking of Hydrocarbon Feedstock for Energy Efficient Production of Ethylene and Propylene.

    Energy Technology Data Exchange (ETDEWEB)

    Shulman, Holly; Fall, Morgana; Wagner, Eric; Bowlin, Ricardo

    2012-02-13

    This project demonstrated microwave cracking of ethane with good product conversion and ethylene selectivity, with a short residence time ({approx}0.001 sec). The laboratory scale equipment was designed and built, along with concept designs for larger scale implementation. The system was operated below atmospheric pressures, in the range of 15-55 torr, with argon as a carrier gas. The measured products included hydrogen, methane, acetylene, and ethylene. The results followed similar trends to those predicted by the modeling software SPYRO{reg_sign}, with the exception that the microwave appeared to produce slightly lower amounts of ethylene and methane, although enhanced analytical analysis should reduce the difference. Continued testing will be required to verify these results and quantify the energy consumption of microwave vs. conventional. The microwave cracking process is an attractive option due to the possibility of selectively heating the reaction volume rather than the reactor walls, which may allow novel reactor designs that result in more efficient production of ethylene. Supplemental studies are needed to continue the laboratory testing and refine processing parameters.

  11. Microwave Enhanced Direct Cracking of Hydrocarbon Feedstock for Energy Efficient Production of Ethylene and Propylene

    International Nuclear Information System (INIS)

    Shulman, Holly; Fall, Morgana; Wagner, Eric; Bowlin, Ricardo

    2012-01-01

    This project demonstrated microwave cracking of ethane with good product conversion and ethylene selectivity, with a short residence time (∼0.001 sec). The laboratory scale equipment was designed and built, along with concept designs for larger scale implementation. The system was operated below atmospheric pressures, in the range of 15-55 torr, with argon as a carrier gas. The measured products included hydrogen, methane, acetylene, and ethylene. The results followed similar trends to those predicted by the modeling software SPYRO(reg s ign), with the exception that the microwave appeared to produce slightly lower amounts of ethylene and methane, although enhanced analytical analysis should reduce the difference. Continued testing will be required to verify these results and quantify the energy consumption of microwave vs. conventional. The microwave cracking process is an attractive option due to the possibility of selectively heating the reaction volume rather than the reactor walls, which may allow novel reactor designs that result in more efficient production of ethylene. Supplemental studies are needed to continue the laboratory testing and refine processing parameters.

  12. Development of food preservation and processing techniques by radiation

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

    2002-05-01

    To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.

  13. Cold plasma as a nonthermal food processing technology

    Science.gov (United States)

    Contamination of meats, seafood, poultry, eggs, and fresh and fresh-cut fruits and vegetables is an ongoing concern. Although well-established in non-food applications for surface treatment and modification, cold plasma is a relatively new food safety intervention. As a nonthermal food processing te...

  14. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...... contaminants and factors that influence the occurrence are given as well as suggestions for mitigation....

  15. Processing Contaminants in Food Production

    OpenAIRE

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid; Pedreschi, Franco

    2011-01-01

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing contaminants and factors that influence the occurrence are given as well as suggestions for mitigation.

  16. Nanotechnology in food processing sector-An assessment of emerging trends.

    Science.gov (United States)

    Kalpana Sastry, R; Anshul, Shrivastava; Rao, N H

    2013-10-01

    Use of nanoscience based technology in the food industry is fast emerging as new area for research and development. Several research groups including private companies in the industry have initiated research programmes for exploring the wide scope of nanotechnology into the value chain of food processing and manufacturing. This paper discusses the current focus of research in this area and assesses its potential impacts. Using the developed relational database framework with R&D indicators like literature and patent documents for assessment of the potential of nanotechnology in food sector, a model to organize and map nanoresearch areas to the food processing sector was developed. The study indicates that the about five basic categories of nanotechnology applications and functionalities currently in the development of food sector, include food processing, packaging, nutraceuticals delivery, food safety and functional foods.

  17. Role of ethylene receptors during senescence and ripening in horticultural crops

    Science.gov (United States)

    Agarwal, Gaurav; Choudhary, Divya; Singh, Virendra P.; Arora, Ajay

    2012-01-01

    The past two decades have been rewarding in terms of deciphering the ethylene signal transduction and functional validation of the ethylene receptor and downstream genes involved in the cascade. Our knowledge of ethylene receptors and its signal transduction pathway provides us a robust platform where we can think of manipulating and regulating ethylene sensitivity by the use of genetic engineering and making transgenic. This review focuses on ethylene perception, receptor mediated regulation of ethylene biosynthesis, role of ethylene receptors in flower senescence, fruit ripening and other effects induced by ethylene. The expression behavior of the receptor and downstream molecules in climacteric and non climacteric crops is also elaborated upon. Possible strategies and recent advances in altering the ethylene sensitivity of plants using ethylene receptor genes in an attempt to modulate the regulation and sensitivity to ethylene have also been discussed. Not only will these transgenic plants be a boon to post-harvest physiology and crop improvement but, it will also help us in discovering the mechanism of regulation of ethylene sensitivity. PMID:22751331

  18. Health Assessment Document for Ethylene Oxide

    Science.gov (United States)

    The largest single use of ethylene oxide is as an intermediate in the synthesis of ethylene glycol. However, small amounts of this epoxide are used as a sterilant or pesticide in commodities, pharmaceuticals, medical devices, tobacco, and other items, representing a considerable ...

  19. The use of irradiated ingredients in food processing

    International Nuclear Information System (INIS)

    Kiss, I.; Zachariev, G.; Farkas, J.; Szabad, J.; Toth-Pesti, K.

    1978-01-01

    The microbe-count reducing effects of gamma radiation and of ethylene oxide were compared in ground paprika and dried onion flakes. It was established that the commercially applied ethylene oxide gas treatment has the same bactericidal effect (2-3 log cycles reduction of the total viable bacterial count) as a 5kGy radiation dose. However, ethylene oxide treatment of paprika was practically ineffective in relation to the mould count, while irradiation with 5kGy destroyed the moulds very effectively. The colour and pigment content of paprika powder were not diminished by this radiation dose. A dry mixture intended for use in canned luncheon meat was treated with 5kGy. The canned meat product produced with the radiation-decontaminated ingredients was microbiologically stable even when heat-sterilized by a sterilization equivalent of F 0 =1.1. Considering the organoleptic features and microbiological safety, a heat treatment of about F 0 =3 is suggested when using irradiated ingredients. This is about the half of the F 0 value generally proposed for completely stable canned meat products. Besides the saving of energy, a good quality can be achieved by using radiation-decontaminated ingredients. (author)

  20. Processing- and product-related causes for food waste and implications for the food supply chain.

    Science.gov (United States)

    Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

    2017-03-01

    Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Food processing with electrically generated photon irradiation

    International Nuclear Information System (INIS)

    Matthews, S.M.

    1985-01-01

    Economic constraints require that a food irradiation processing facility have a throughput of approximately 1 MGy ton/day (0.91 MGy m.t./day) requiring 3 MegaCuries (MCi) of cobalt-60 at each site. This requirement means that the total world amount of cobalt-60 would have to be increased by about 60 percent just to handle the California almond and raisin crop during peak season. It is doubtful that public opinion would allow the increased distribution of radioactive isotopes, with the resultant burden upon the transportation networks, as a price to be paid to eat irradiated food. Electric sources have characteristics that allow the production of more penetrating, uniform, and efficient radiation that is available from nuclear isotopes. The heart of the electric radiation source is the electron accelerator. At present, there are no accelerators commercially available that can meet the requirements for food irradiation processing. However, the U.S. Department of Defense-funded beam weapons programs have provided a very promising accelerator technology at the Lawrence Livermore National Laboratory. If this technology were to be commercialized, it appears that the required accelerators would be available for US$1.5 million apiece, and quite possibly for less than this amount. A conceptual design for a portable electric food irradiation processing machine is presented and analyzed for cost, assuming the required accelerators are available for $1.5 million each. It is shown that food can be processed for 1 kGy for a price of $5.98/ton ($6.59/m.t.)

  2. Inhibiting ethylene perception with 1-methylcyclopropene triggers molecular responses aimed to cope with cell toxicity and increased respiration in citrus fruits.

    Science.gov (United States)

    Establés-Ortiz, Beatriz; Romero, Paco; Ballester, Ana-Rosa; González-Candelas, Luis; Lafuente, María T

    2016-06-01

    The ethylene perception inhibitor 1-methylcyclopropene (1-MCP) has been critical in understanding the hormone's mode of action. However, 1-MCP may trigger other processes that could vary the interpretation of results related until now to ethylene, which we aim to understand by using transcriptomic analysis. Transcriptomic changes in ethylene and 1-MCP-treated 'Navelate' (Citrus sinensis L. Osbeck) oranges were studied in parallel with changes in ethylene production, respiration and peel damage. The effects of compounds modifying the levels of the ethylene co-product cyanide and nitric oxide (NO) on fruit physiology were also studied. Results suggested that: 1) The ethylene treatment caused sub-lethal stress since it induced stress-related responses and reduced peel damage; 2) 1-MCP induced ethylene-dependent and ethylene-independent responsive networks; 3) 1-MCP triggered ethylene overproduction, stress-related responses and metabolic shifts aimed to cope with cell toxicity, which mostly affected to the inner part of the peel (albedo); 4) 1-MCP increased respiration and drove metabolism reconfiguration for favoring energy conservation but up-regulated genes related to lipid and protein degradation and triggered the over-expression of genes associated with the plasma membrane cellular component; 5) Xenobiotics and/or reactive oxygen species (ROS) might act as signals for defense responses in the ethylene-treated fruit, while their uncontrolled generation would induce processes mimicking cell death and damage in 1-MCP-treated fruit; 6) ROS, the ethylene co-product cyanide and NO may converge in the toxic effects of 1-MCP. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  3. Hydrogenation of ethylene over PrCo5Hsub(2.4)

    International Nuclear Information System (INIS)

    Soga, Kazuo; Imamura, Hayao; Ikeda, Sakuji

    1977-01-01

    To elucidate the chemical reactivity of the hydrogen atom absorbed in the hydrogenated alloy PrCo 5 H sub(n), the hydrogenation of ethylene was carried out over PrCo 5 Hsub(2.4) in the absence (A) or presence (B) of hydrogen in gas phase. PrCo 5 Hsub(2.4) was prepared from PrCo 5 according to an ordinary procedure with repeated heating and cooling in hydrogen atmosphere. The hydrogenation of ethylene was conducted at about -70 0 C in a conventional gas circulation system in a pressure range of ethylene 5 -- 16 cmHg and hydrogen 0 -- 38.0 cmHg. The hydrogenation rate was followed by gas chromatography. In the case of (A), the total gas pressure in the gas phase remained constant during the reaction. The hydrogenation rate was independent of the partial pressure of ethylene and it increased in proportion to the concentration of the absorbed hydrogen atom. The rate of desorption of the absorbed hydrogen atom from PrCo 5 Hsub(2.4) also measured under a reduced pressure. The desorption rate was approximately the same as the hydrogenation rate under the similar conditions. From these results, it was concluded that the migration process of the absorbed hydrogen atom from the bulk of the alloy to its surface was rate-determining. In the case of (B), on the other hand, the hydrogenation rate was accelerated by the gaseous hydrogen; the rate increased almost linearly with increasing pressure of hydrogen. The hydrogenation of ethylene was also conducted over PrCo 5 under the similar conditions. (auth.)

  4. Food related processes in the insular cortex

    Directory of Open Access Journals (Sweden)

    Sabine eFrank

    2013-08-01

    Full Text Available The insular cortex is a multimodal brain region with regional cytoarchitectonic differences indicating various functional specializations. As a multisensory neural node, the insular cortex integrates perception, emotion, interoceptive awareness, cognition, and gustation. Regarding the latter, predominantly the anterior part of the insular cortex is regarded as the primary taste cortex.In this review, we will specifically focus on the involvement of the insula in food processing and on multimodal integration of food-related items. Influencing factors of insular activation elicited by various foods range from calorie-content to the internal physiologic state, body mass index or eating behavior. Sensory perception of food-related stimuli including seeing, smelling, and tasting elicits increased activation in the anterior and mid-dorsal part of the insular cortex. Apart from the pure sensory gustatory processing, there is also a strong association with the rewarding/hedonic aspects of food items, which is reflected in higher insular activity and stronger connections to other reward-related areas. Interestingly, the processing of food items has been found to elicit different insular activation in lean compared to obese subjects and in patients suffering from an eating disorder (anorexia nervosa, bulimia nervosa. The knowledge of functional differences in the insular cortex opens up the opportunity for possible noninvasive treatment approaches for obesity and eating disorders. To target brain functions directly, real-time functional magnetic resonance imaging neurofeedback offers a state-of-the-art tool to learn to control the anterior insular cortex activity voluntarily. First evidence indicates that obese adults have an enhanced ability to regulate the anterior insular cortex.

  5. Thermal food processing: new technologies and quality issues

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

    .... Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial...

  6. Design and optimization of food processing conditions

    OpenAIRE

    Silva, C. L. M.

    1996-01-01

    The main research objectives of the group are the design and optimization of food processing conditions. Most of the work already developed is on the use of mathematical modeling of transport phenomena and quantification of degradation kinetics as two tools to optimize the final quality of thermally processed food products. Recently, we initiated a project with the main goal of studying the effects of freezing and frozen storage on orange and melon juice pectinesterase activity and q...

  7. Effects of ethylene on gene expression in carrot roots

    International Nuclear Information System (INIS)

    Nichols, S.E.

    1984-01-01

    To investigate ethylene effects on expression of genetic information, cDNA clones corresponding to ethylene-induced carrot root mRNAs were constructed and isolated. RNA dot blot analysis showed that for the three clones studied peak cytosolic mRNA prevalence occurred at 21 hours of treatment followed thereafter by rapid messenger decay. DNA filter excess hybridization to in vitro synthesized nuclear RNA showed that the ethylene-induced mRNA increase is engendered by transcription of previously quiescent genes. The kinetics and magnitude of changes in mRNA prevalence parallel changes in transcriptional activity; therefore, the ethylene effect is primarily at the level of the transcription. In vivo pulse labelling with [ 35 S]-methionine showed that between 18 and 27 hours of ethylene treatment a 2.5 fold increase in translational efficiency occurred for one message studied. The resulting protein is the predominant protein synthesized in carrots treated with ethylene for 27 hours. Thus, ethylene exerts multiple regulatory controls on the expression of genetic information

  8. Infrared photodissociation of van der Waals molecules containing ethylene

    International Nuclear Information System (INIS)

    Casassa, M.P.; Bomse, D.S.; Janda, K.C.

    1981-01-01

    Vibrational predissociation line shapes in the n 7 region of the ethylene spectrum are measured for van der Waals molecules of ethylene bound to Ne, Ar, Kr, C 2 H 4 , C 2 F 4 , and larger ethylene clusters. The predissociative rate is very fast for this group of molecules. The vibrationally excited state lifetimes are 0.44, 0.59 and 0.89 x 10 -12 sec for (C 2 H 4 ) 2 , ArxC 2 H 4 , and C 2 H 4 xC 2 F 4 respectively. That the observed line shapes are homogeneous is demonstrated by the fact that a low-power, narrow frequency bandwidth laser can dissociate a large fraction of the initial ensemble of ethylene clusters. The observed transition probability is proportional to the number of ethylene subunits for clusters containing three or fewer ethylene subunits. These observations are interpreted in terms of intramolecular energy flow directly from ethylene n 7 to the weak van der Waals modes of motion

  9. Case Studies in Modelling, Control in Food Processes.

    Science.gov (United States)

    Glassey, J; Barone, A; Montague, G A; Sabou, V

    This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (French fries) and the consequent improvements in process control to increase the consistency of the resulting product. The second case study highlights the economic benefits of tighter control of an important process parameter, moisture content, in potato crisp (chips) manufacture. The final case study describes the use of NIR spectroscopy in ensuring effective mixing of dry multicomponent mixtures and pastes. Practical implementation tips and infrastructure requirements are also discussed.

  10. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.

    Science.gov (United States)

    Bahado-Singh, P S; Wheatley, A O; Ahmad, M H; Morrison, E Y St A; Asemota, H N

    2006-09-01

    Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.

  11. Ethylene glycol intercalation in smectites. molecular dynamics simulation studies

    International Nuclear Information System (INIS)

    Szczerba, Marek; Klapyta, Zenon; Kalinichev, Andrey

    2012-01-01

    Document available in extended abstract form only. Intercalation of ethylene glycol in smectites (glycolation) is widely used to discriminate smectites and vermiculites from other clays and among themselves. During this process, ethylene glycol molecules enter into the interlayer spaces of the swelling clays, leading to the formation of two-layer structure (∼17 A) in the case of smectites, or one-layer structure (∼14 A) in the case of vermiculites. In spite of the relatively broad literature on the understanding/characterization of ethylene glycol/water-clays complexes, the simplified structure of this complex presented by Reynolds (1965) is still used in the contemporary X-ray diffraction computer programs, which simulate structures of smectite and illite-smectite. The monolayer structure is only approximated using the assumption of the interlayer cation and ethylene glycol molecules lying in the middle of interlayer spaces. This study was therefore undertaken to investigate the structure of ethylene glycol/water-clays complex in more detail using molecular dynamics simulation. The structural models of smectites were built on the basis of pyrophyllite crystal structure (Lee and Guggenheim, 1981), with substitution of particular atoms. In most of simulations, the structural model assumed the following composition, considered as the most common in the mixed layer illite-smectites: EXCH 0.4 (Si 3.96 Al 0.04 )(Al 1.46 Fe 0.17 Mg 0.37 )O 10 (OH) 2 Atoms of the smectites were described with CLAYFF force field (Cygan et al., 2004), while atoms of water and ethylene glycol with flexible SPC and OPLS force fields, respectively. Ewald summation was used to calculate long range Coulombic interactions and the cutoff was set at 8.5 A. Results of the simulations show that in the two-layer glycolate the content of water is relatively small: up to 0.8 H 2 O per half of the smectite unit cell. Clear thermodynamic preference of mono- or two-layer structure of the complex is

  12. [Carcinogenic activity of ethylene oxide and its reaction products 2-chloroethanol, 2-bromoethanol, ethylene glycol and diethylene glycol. III. Research on ethylene glycol and diethylene glycol for carcinogenic effects].

    Science.gov (United States)

    Dunkelberg, H

    1987-03-01

    Ethylene glycol and diethylene glycol were each administered once weekly subcutaneously to groups of 100 female NMRI mice at 3 dosages (30; 10 und 3 mg single dose per mouse). Tricaprylin was used as solvent. The mean total dosage per mouse was 2110.5; 707.0 and 196.2 mg for ethylene glycol and 2029.8; 671.7 and 213.3 mg for diethylene glycol. Neither ethylene glycol nor diethylene glycol induced tumors at the injection site or away from the point of administration.

  13. Enzyme-Catalyzed Modifications of Polysaccharides and Poly(ethylene glycol

    Directory of Open Access Journals (Sweden)

    H. N. Cheng

    2012-06-01

    Full Text Available Polysaccharides are used extensively in various industrial applications, such as food, adhesives, coatings, construction, paper, pharmaceuticals, and personal care. Many polysaccharide structures need to be modified in order to improve their end-use properties; this is mostly done through chemical reactions. In the past 20 years many enzyme-catalyzed modifications have been developed to supplement chemical derivatization methods. Typical reactions include enzymatic oxidation, ester formation, amidation, glycosylation, and molecular weight reduction. These reactions are reviewed in this paper, with emphasis placed on the work done by the authors. The polymers covered in this review include cellulosic derivatives, starch, guar, pectin, and poly(ethylene glycol.

  14. Carbon molecular sieve membrane from a microporous spirobisindane-based polyimide precursor with enhanced ethylene/ethane mixed-gas selectivity

    KAUST Repository

    Salinas, Octavio

    2017-01-13

    Ethylene is typically produced by steam cracking of various hydrocarbon feedstocks. The gaseous products are then separated in a demethanizer followed by a deethanizer unit and finally sent to a C splitter for the final purification step. Cryogenic distillation of ethylene from ethane is the most energy-intensive unit operation process in the chemical industry. Therefore, the development of more energy-efficient processes for ethylene purification is highly desirable. Membrane-based separation has been proposed as an alternative option for replacement or debottlenecking of C splitters but current polymer membrane materials exhibit insufficient mixed-gas CH/CH selectivity (<7) to be technically and economically attractive. In this work, a highly selective carbon molecular sieve (CMS) membrane derived from a novel spirobisindane-based polyimide of intrinsic microporosity (PIM-6FDA) was developed and characterized. PIM-6FDA showed a single-stage degradation process under an inert nitrogen atmosphere which commenced at ∼480 °C. The CMS formed by pyrolysis at 800 °C had a diffusion/size-sieving-controlled morphology with a mixed-gas (50% CH/50% CH) ethylene/ethane selectivity of 15.6 at 20 bar feed pressure at 35 °C. The mixed-gas ethylene/ethane selectivity is the highest reported value for CMS-type membranes to date.

  15. Impact of ultra-processed foods on micronutrient content in the Brazilian diet.

    Science.gov (United States)

    Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

    2015-01-01

    OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population's diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption - crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.

  16. Traditional versus commercial food processing techniques - A comparative study based on chemical analysis of selected foods consumed in rural Zimbabwe.

    Directory of Open Access Journals (Sweden)

    Abraham I. C. Mwadiwa

    2012-01-01

    Full Text Available With the advent of industrialisation, food processors are constantly looking for ways to cut costs, increase production and maximise profits at the expense of quality. Commercial food processors have since shifted their focus from endogenous ways of processing food to more profitable commercial food processing techniques. The aim of this study was to investigate the holistic impact of commercial food processing techniques on nutrition by comparing commercially (industrially processed food products and endogenously processed food products through chemical analysis of selected foods. Eight food samples which included commercially processed peanut butter, mealie-meal, dried vegetables (mufushwa and rice and endogenously processed peanut butter, mealie-meal, dried vegetables (mufushwa and rice were randomly sampled from rural communities in the south-eastern and central provinces of Zimbabwe. They were analysed for ash, zinc, iron, copper, magnesium, protein, fat, carbohydrates, energy, crude fibre, vitamin C and moisture contents. The results of chemical analysis indicate that endogenously processed mealie-meal, dried vegetables and rice contained higher ash values of 2.00g/100g, 17.83g/100g, and 3.28g/100g respectively than commercially processed mealie-meal, dried vegetables and rice, which had ash values of 1.56g/100g, 15.25g/100g and 1.46g/100g respectively. The results also show that endogenously processed foods have correspondingly higher iron, zinc and magnesium contents and, on the whole, a higher protein content. The results also indicate that commercially processed foods have higher fat and energy contents. The result led to the conclusion that the foods are likely to pose a higher risk of causing adverse conditions to health, such as obesity and cardiovascular diseases to susceptible individuals. Based on these findings, it can, therefore, be concluded that endogenously processed foods have a better nutrient value and health implications

  17. Recent advances in radiation processing of food

    International Nuclear Information System (INIS)

    Sharma, Arun

    2013-01-01

    Commercial application of radiation technology for food processing started in the nineties after it was approved by FAO/IAEA/WHO and Codex Alimentarius Commission in the eighties. Sanitary applications were initially explored commercially with microbial decontamination of spices and dry ingredients as the primary commodities to be processed on a large scale. Subsequently, with the emergence of E.coli O157:H7 as the potential food poisoning risk in ground beef, irradiation of meat was initiated in the late nineties in the USA. Since then irradiation, has become a very useful food safety tool and the technology has been approved for addressing food safety risks in moluscan shellfish and vegetables like lettuce, spinach, and more recently for raw uncooked meat by USFDA. Phytosanitary applications assumed importance after USFDA approved irradiation as a method of phytosanitary treatment and subsequent endorsement of the process by International Plant Protection Convention (IPPC) in 2003. These approvals were responsible for development of international trade in agricultural commodities. The first to demonstrate the feasibility of the process were India and Australia, the countries that exported mangoes to New Zealand and USA, respectively. As far as the source of radiation is concerned, the world is slowly moving towards deployment of machine sources, thereby reducing its dependence on radioisotopes for commercial irradiation. (author)

  18. The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

    Directory of Open Access Journals (Sweden)

    Ramlan Rohaizan

    2016-01-01

    Full Text Available Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP. The research was carried out in a quantitative method by distributing questionnaires to 50 SMEs food processing industries. The collected data analysed using Expert Choice software to rank the supplier selection criteria. The result shows that criteria for supplier selection are ranked by cost, quality, service, delivery and management and organisation while purchase cost, audit result, defect analysis, transportation cost and fast responsiveness are the first five sub-criteria. The result of this research intends to improve managerial capabilities of SMEs food processing industry in supplier selection.

  19. Post-transcriptional regulation of ethylene perception and signaling in Arabidopsis

    Energy Technology Data Exchange (ETDEWEB)

    Schaller, George Eric [Dartmouth College, Hanover, NH (United States)

    2014-03-19

    The simple gas ethylene functions as an endogenous regulator of plant growth and development, and modulates such energy relevant processes as photosynthesis and biomass accumulation. Ethylene is perceived in the plant Arabidopsis by a five-member family of receptors related to bacterial histidine kinases. Our data support a general model in which the receptors exist as parts of larger protein complexes. Our goals have been to (1) characterize physical interactions among members of the signaling complex; (2) the role of histidine-kinase transphosphorylation in signaling by the complex; and (3) the role of a novel family of proteins that regulate signal output by the receptors.

  20. Household availability of ultra-processed foods and obesity in nineteen European countries.

    Science.gov (United States)

    Monteiro, Carlos Augusto; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Canella, Daniela Silva; Louzada, Maria Laura da Costa; Cannon, Geoffrey

    2018-01-01

    To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-processed foods and prevalence of obesity. Ecological, cross-sectional study. Europe. Estimates of ultra-processed foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unprocessed or minimally processed foods, 20·3 % for processed culinary ingredients, 19·6 % for processed foods and 26·4 % for ultra-processed foods. The average household availability of ultra-processed foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-processed foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-processed foods resulted in an increase of 0·25 percentage points in obesity prevalence. The study contributes to a growing literature showing that the consumption of ultra-processed foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unprocessed or minimally processed foods and make ultra-processed foods less available and affordable.

  1. 29 CFR 1926.1147 - Ethylene oxide.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 8 2010-07-01 2010-07-01 false Ethylene oxide. 1926.1147 Section 1926.1147 Labor Regulations Relating to Labor (Continued) OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR... Ethylene oxide. Note: The requirements applicable to construction work under this section are identical to...

  2. 29 CFR 1915.1047 - Ethylene oxide.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 7 2010-07-01 2010-07-01 false Ethylene oxide. 1915.1047 Section 1915.1047 Labor Regulations Relating to Labor (Continued) OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR... § 1915.1047 Ethylene oxide. Note: The requirements applicable to shipyard employment under this section...

  3. A kinetic study of the electrochemical hydrogenation of ethylene

    International Nuclear Information System (INIS)

    Sedighi, S.; Gardner, C.L.

    2010-01-01

    In this study, we have examined the kinetics of the electrochemical hydrogenation of ethylene in a PEM reactor. While in itself this reaction is of little industrial interest, this reaction can be looked upon as a model reaction for many of the important hydrogenation processes including the refining of heavy oils and the hydrogenation of vegetable oils. To study the electrochemical hydrogenation of ethylene, several experimental techniques have been used including polarization measurements, measurement of the composition of the exit gases and potential step, transient measurements. The results show that the hydrogenation reaction proceeds rapidly and essentially to completion. By fitting the experimental transient data to the results from a zero-dimensional mathematical model of the process, a set of kinetic parameters for the reactions has been obtained that give generally good agreement with the experimental results. It seems probable that similar experimental techniques could be used to study the electrochemical hydrogenation of other unsaturated organic molecules of more industrial significance.

  4. Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland

    Directory of Open Access Journals (Sweden)

    Dara eLeong

    2014-08-01

    Full Text Available Although rates of listeriosis are low in comparison to other foodborne pathogenic illnesses, listeriosis poses a significant risk to human health as the invasive form can have a mortality rate as high as 30%. Food processors, especially those who produce ready-to-eat products, need to be vigilant against Listeria monocytogenes, the causative pathogen of listeriosis, and as such, the occurrence of L. monocytogenes in food and in the food processing environment needs to be carefully monitored. To examine the prevalence and patterns of contamination in food processing facilities in Ireland, 48 food processors submitted 8 samples every 2 months from March 2013 to March 2014 to be analyzed for L. monocytogenes. No positive samples were detected for 38% of the processing facilities tested. Isolates found at the remaining 62% of facilities were characterized by serotyping and Pulsed Field Gel Electrophoresis (PFGE. A general L. monocytogenes prevalence of 4.6% was seen in all samples analyzed with similar rates seen in food and environmental samples. Differences in prevalence were seen across different food processors, food sectors, sampling months etc. and PFGE analysis allowed for the examination of contamination patterns and for the identification of several persistent strains. Seven of the food processing facilities tested showed contamination with persistent strains and evidence of bacterial transfer from the processing environment to food (the same pulsotype found in both was seen in four of the food processing facilities tested.

  5. Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland.

    Science.gov (United States)

    Leong, Dara; Alvarez-Ordóñez, Avelino; Jordan, Kieran

    2014-01-01

    Although rates of listeriosis are low in comparison to other foodborne pathogenic illness, listeriosis poses a significant risk to human health as the invasive form can have a mortality rate as high as 30%. Food processors, especially those who produce ready-to-eat (RTE) products, need to be vigilant against Listeria monocytogenes, the causative pathogen of listeriosis, and as such, the occurrence of L. monocytogenes in food and in the food processing environment needs to be carefully monitored. To examine the prevalence and patterns of contamination in food processing facilities in Ireland, 48 food processors submitted 8 samples every 2 months from March 2013 to March 2014 to be analyzed for L. monocytogenes. No positive samples were detected at 38% of the processing facilities tested. Isolates found at the remaining 62% of facilities were characterized by serotyping and Pulsed Field Gel Electrophoresis (PFGE). A general L. monocytogenes prevalence of 4.6% was seen in all samples analyzed with similar rates seen in food and environmental samples. Differences in prevalence were seen across different food processors, food sectors, sampling months etc. and PFGE analysis allowed for the examination of contamination patterns and for the identification of several persistent strains. Seven of the food processing facilities tested showed contamination with persistent strains and evidence of bacterial transfer from the processing environment to food (the same pulsotype found in both) was seen in four of the food processing facilities tested.

  6. Determination of acrylamide concentration in processed food ...

    African Journals Online (AJOL)

    Currently, acrylamide concentration in processed food products have become a very serious health issue. The World Health Organization (WHO) and the Scientific Committee for Food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that acrylamide causes tumors in animals.

  7. Thermodynamic calculation of simultaneous reactions of n-butane isomerization and isobutane alkylation with ethylene

    Energy Technology Data Exchange (ETDEWEB)

    Batyrshin, N.N.; Beresneva, L.D.; Sidorov, V.A.

    1981-08-01

    Industrial production of ethylene alkylate has gained further development in connection with worldwide ecological problems and the planned changeover of automobile transport to unleaded gasolines, but the scale of production is still substantially less than that of sulfuric acid or hydrogen fluoride alkylates. This is due both to the instability of market prices for ethylene and the shortage of isobutane - a raw material for these large-tonnage production processes and for the synthetic rubber industry. The latter difficulty can be overcome by combining processes of isomerization of n-butane and alkylation of the resultant isobutane with ethylene in a single reaction unit. The possibility of combining these reactions using AlCl/sub 3/-based catalysts has been pointed out previously but in the literature there are no theoretical developments of technology or thermodynamic substantiation of a combined process. We have made a thermodynamic calculation of the consecutive (series-parallel) reactions of isomerization and alkylation with the goal of determining suitable technological conditions for carrying them out simultaneously and establishing the expected equilibrium yields of target products and the compositions of the reaction mixture.

  8. Retort process modelling for Indian traditional foods.

    Science.gov (United States)

    Gokhale, S V; Lele, S S

    2014-11-01

    Indian traditional staple and snack food is typically a heterogeneous recipe that incorporates varieties of vegetables, lentils and other ingredients. Modelling the retorting process of multilayer pouch packed Indian food was achieved using lumped-parameter approach. A unified model is proposed to estimate cold point temperature. Initial process conditions, retort temperature and % solid content were the significantly affecting independent variables. A model was developed using combination of vegetable solids and water, which was then validated using four traditional Indian vegetarian products: Pulav (steamed rice with vegetables), Sambar (south Indian style curry containing mixed vegetables and lentils), Gajar Halawa (carrot based sweet product) and Upama (wheat based snack product). The predicted and experimental values of temperature profile matched with ±10 % error which is a good match considering the food was a multi component system. Thus the model will be useful as a tool to reduce number of trials required to optimize retorting of various Indian traditional vegetarian foods.

  9. Food processing as a means for pesticide residue dissipation

    Directory of Open Access Journals (Sweden)

    Đorđević Tijana

    2016-01-01

    Full Text Available Pesticides are one of the major inputs used for increasing agricultural productivity of crops. However, their inadequate application may produce large quantities of residues in the environment and, once the environment is contaminated with pesticides, they may easily enter into the human food chain through plants, creating a potentially serious health hazard. Nowadays, consumers are becoming more aware of the importance of safe and high quality food products. Thus it is pertinent to explore simple, cost-effective strategies for decontaminating food from pesticides. Various food processing techniques, at industrial and/or domestical level, have been found to significantly reduce the contents of pesticide residues in most food materials. The extent of reduction varies with the nature of pesticides, type of commodity and processing steps. Pesticides, especially those with limited movement and penetration ability, can be removed with reasonable efficiency by washing, and the effectiveness of washing depends on pesticide solubility in water or in different chemical solvents. Peeling of fruit and vegetable skin can dislodge pesticide residues to varying degrees, depending on constitution of a commodity, chemical nature of the pesticide and environmental conditions. Different heat treatments (drying, pasteurization, sterilization, blanching, steaming, boiling, cooking, frying or roasting during various food preparation and preservation processes can cause losses of pesticide residues through evaporation, co-distillation and/or thermal degradation. Product manufactures, from the simplest grain milling, through oil extraction and processing, juicing/pureeing or canning of fruits and vegetables, to complex bakery and dairy production, malting and brewing, wine making and various fermentation processes, play a role in the reduction of pesticide contents, whereby each operation involved during processing usually adds to a cumulative effect of reduction of

  10. Mitigation of Patulin in Fresh and Processed Foods and Beverages.

    Science.gov (United States)

    Ioi, J David; Zhou, Ting; Tsao, Rong; F Marcone, Massimo

    2017-05-11

    Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.

  11. Agriculture and Food Processes Branch program summary document

    Energy Technology Data Exchange (ETDEWEB)

    None

    1980-06-01

    The work of the Agriculture and Food Processes Branch within the US DOE's Office of Industrial Programs is discussed and reviewed. The Branch is responsible for assisting the food and agricultural sectors of the economy in increasing their energy efficiency by cost sharing with industry the development and demonstration of technologies industry by itself would not develop because of a greater than normal risk factor, but have significant energy conservation benefits. This task is made more difficult by the diversity of agriculture and the food industry. The focus of the program is now on the development and demonstration of energy conservation technology in high energy use industry sectors and agricultural functions (e.g., sugar processing, meat processing, irrigation, and crop drying, high energy use functions common to many sectors of the food industry (e.g., refrigeration, drying, and evaporation), and innovative concepts (e.g., energy integrated farm systems. Specific projects within the program are summarized. (LCL)

  12. ADVANCED OXIDATION PROCESSES FOR FOOD INDUSTRIAL WASTEWATER DECONTAMINATION

    Directory of Open Access Journals (Sweden)

    Dorota Krzemińska

    2015-02-01

    Full Text Available High organic matter content is a basic problem in food industry wastewaters. Typically, the amount and composition of the effluent varies considerably. In the article four groups of advanced processes and their combination of food industry wastewater treatment have been reviewed: electrochemical oxidation (EC, Fenton’s process, ozonation of water and photocatalytic processes. All advanced oxidation processes (AOP`s are characterized by a common chemical feature: the capability of exploiting high reactivity of HO• radicals in driving oxidation processes which are suitable for achieving decolonization and odour reduction, and the complete mineralization or increase of bioavailability of recalcitrant organic pollutants.

  13. Applicability of product-driven process synthesis to separation processes in food

    NARCIS (Netherlands)

    Jankowiak, L.; Goot, van der A.J.; Trifunovic, O.; Bongers, P.; Boom, R.M.

    2012-01-01

    The demand for more sustainable processing in the food industry is rising but requires structured methodologies to support the fast implementation of new economic and sustainable processes. Product-driven process synthesis (PDPS) is a recently established methodology facilitating the rapid

  14. Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits.

    Science.gov (United States)

    Chen, Jiao; Liu, Xixia; Li, Fenfang; Li, Yixing; Yuan, Debao

    2017-01-01

    Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-β-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-β-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.

  15. Use of Foodomics for Control of Food Processing and Assessing of Food Safety.

    Science.gov (United States)

    Josić, D; Peršurić, Ž; Rešetar, D; Martinović, T; Saftić, L; Kraljević Pavelić, S

    Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required. Even though, the growing role of these high-throughput foodomic methods based on genomic, transcriptomic, proteomic, and metabolomic techniques has yet to be completely acknowledged by the regulatory agencies and bodies. The sensitivity and accuracy of these methods are superior to previously used standard analytical procedures and new methods are suitable to address a number of novel requirements posed by the food production sector and global food market. © 2017 Elsevier Inc. All rights reserved.

  16. Dosimetric aspects of radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, G.; Bhat, R.M.; Bhatt, B.C.

    2010-01-01

    Full text: Gamma radiation processing in the last 4-5 decades is continuously gaining importance in processing of a wide variety of products, as it can modify physical, chemical and biological properties of the materials, including food and allied products on industrial scale due its inherent qualities like ease of processing in finally packaged form, eco-friendly nature and other obvious reasons over conventional means of processing. Food and allied products are either from agricultural produce or animal origin; they get easily contaminated from soil during harvesting, handling, processing, environment conditions, storage and transport from various types of micro-organisms including pathogens. In many countries it is mandatory to bring down the population of micro-organisms to an acceptable level and complete elimination of pathogens before such products are accepted for human or animal consumption. Processing of food and allied products by radiation has its own challenges due to wider public acceptance of irradiated food, a wide range, 0.25-50kGy, of absorbed dose requirements for different category of such products and purposes, use of a variety of packaging materials in different shapes and sizes and because of its perishable nature. More than 50 countries including India in the world have accepted radiation processing of food and allied products by radiation. Dosimetry is an important aspect of radiation processing, whether it is food or allied product. Uniformity in dose delivered to these products depends on several factors such as product carrier to source frame alignment, product carrier and product/tote box design, product loading pattern, attenuation due to product thickness, product bulk density that varies from 0.1-1.0 kg/l and the plant design whether during processing product overlaps the source or otherwise. In this presentation dosimetric aspects of radiation processing of food and allied products and problems associated with dosimetry of such

  17. Radicidation as an alternative for ethylene oxide

    International Nuclear Information System (INIS)

    Farkas, Jozsef

    1985-01-01

    The application of ethylene oxide to sterilize dry foodstuff additions proved to be a source of danger both for the personnel of the food preservation industry and for the consumers due to the residue of some chemicals and toxic reaction products which can not be removed from the foodstuff. A more advantageous and less harmful alternative for the reduction of the number of germs is offered by using ionizing radiation. Based on a great number of references, the applicability and effectiveness of radicidation for the preservation of spices, dry vegetable powders, sugar, thickening materials, protein and enzyme products were confirmed. Regarding the economic aspects, this method can be compared with the traditional chemical treatment. Commercial licenses have been issued by the health organizations of 12 countries. (V.N.)

  18. Locally processed roasted-maize-based weaning foods fortified with ...

    African Journals Online (AJOL)

    Locally processed roasted-maize-based weaning foods fortified with legumes: factors ... African Journal of Food, Agriculture, Nutrition and Development ... Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana.

  19. Use of nanotechnology in food processing, packaging and safety ...

    African Journals Online (AJOL)

    Use of nanotechnology in food processing, packaging and safety – review. ... application of nanotechnology in food packaging and food contact materials, ... developing active antimicrobial and antifungal surfaces, and sensing as well as ...

  20. Dynamics of ethylene production in response to compatible Nod factor

    DEFF Research Database (Denmark)

    Reid, Dugald; Liu, Huijun; Kelly, Simon

    2018-01-01

    Establishment of symbiotic nitrogen-fixation in legumes is regulated by the plant hormone ethylene, but it has remained unclear whether and how its biosynthesis is regulated by the symbiotic pathway. We established a sensitive ethylene detection system for Lotus japonicus and found that ethylene...... production increased as early as six hours after inoculation with Mesorhizobium loti. This ethylene response was dependent on Nod factor production by compatible rhizobia. Analyses of nodulation mutants showed that perception of Nod factor was required for ethylene emission, while downstream transcription...... factors including CYCLOPS, NIN and ERN1 were not required for this response. Activation of the nodulation signalling pathway in spontaneously nodulating mutants was also sufficient to elevate ethylene production. Ethylene signalling is controlled by EIN2, which is duplicated in L. japonicus. We obtained...

  1. Food processing as an agricultural countermeasure after an accidental contamination event

    International Nuclear Information System (INIS)

    Igreja, Eduardo; Rochedo, Elaine R.R.; Prado, Nadya M.P.D.; Silva, Diogo N.G.

    2013-01-01

    Food processing allows significant reduction in the radionuclide contamination of foodstuffs. The effects of processing on contaminated food depend on the radionuclide, the type of foodstuff and the method of processing. The effectiveness of radionuclide removal from raw material during processing can vary widely; however, processing of raw materials of vegetable and animal origin is often considered one of the most effective countermeasures for reducing the radioactive contamination of the foodstuff to or below permissible levels, and can be applied both domestically and in industrial processing of food. The food processing retention factor, Fr, is the fraction of radionuclide activity that is retained in the food after processing; it is obtained by the product of two quantities, the processing efficiency, Pe, that is the ratio of the fresh weight of the processed food to the weight of the original raw material, and the processing factor, Pf, that is the ratio of the radionuclide activity concentrations in the processed and in the raw material. The objective of this work was to investigate the effect of the reduction in dose due to food processing after a nuclear or radiological accident. Radionuclides considered were Cs-137, Sr-90 and I-131. The effect on total diet of individuals was investigating for a typical diet of the Southeast region, where the Brazilian Nuclear Power Plants are located. The effect was analyzed considering the use of the processing technologies after contamination events occurring in different seasons of the year. (author)

  2. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, Arun

    2009-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  3. Thermal decomposition of cesium-ethylene-ternary graphite intercalation compounds

    International Nuclear Information System (INIS)

    Matsumoto, R.; Oishi, Y.; Arii, T.

    2010-01-01

    In this paper, the thermal decomposition of air-stable Cs-ethylene-ternary graphite intercalation compounds (GICs) is discussed. The air stability of Cs-GICs is improved remarkably after the absorption of ethylene into their interlayer nanospace, because the ethylene molecules oligomerize and block the movement of Cs atoms. In addition, the evaporation of Cs atoms from the Cs-ethylene-ternary GICs is observed above 400 o C under a N 2 atmosphere of 100 Pa by ion attachment mass spectrometry. Although the results indicate that Cs-ethylene-ternary GICs remain stable up to approximately 400 o C, their thermal stability is not very high as compared to that of Cs-GICs.

  4. Neural Signaling of Food Healthiness Associated with Emotion Processing.

    Science.gov (United States)

    Herwig, Uwe; Dhum, Matthias; Hittmeyer, Anna; Opialla, Sarah; Scherpiet, Sigrid; Keller, Carmen; Brühl, Annette B; Siegrist, Michael

    2016-01-01

    The ability to differentiate healthy from unhealthy foods is important in order to promote good health. Food, however, may have an emotional connotation, which could be inversely related to healthiness. The neurobiological background of differentiating healthy and unhealthy food and its relations to emotion processing are not yet well understood. We addressed the neural activations, particularly considering the single subject level, when one evaluates a food item to be of a higher, compared to a lower grade of healthiness with a particular view on emotion processing brain regions. Thirty-seven healthy subjects underwent functional magnetic resonance imaging while evaluating the healthiness of food presented as photographs with a subsequent rating on a visual analog scale. We compared individual evaluations of high and low healthiness of food items and also considered gender differences. We found increased activation when food was evaluated to be healthy in the left dorsolateral prefrontal cortex and precuneus in whole brain analyses. In ROI analyses, perceived and rated higher healthiness was associated with lower amygdala activity and higher ventral striatal and orbitofrontal cortex activity. Females exerted a higher activation in midbrain areas when rating food items as being healthy. Our results underline the close relationship between food and emotion processing, which makes sense considering evolutionary aspects. Actively evaluating and deciding whether food is healthy is accompanied by neural signaling associated with reward and self-relevance, which could promote salutary nutrition behavior. The involved brain regions may be amenable to mechanisms of emotion regulation in the context of psychotherapeutic regulation of food intake.

  5. Use of EVOH for Food Packaging Applications

    OpenAIRE

    Gavara, Rafael; Catalá Moragrega, Ramón; López Carballo, Gracia; Cerisuelo, Josep Pascual; Domínguez, Irene; Muriel Galet, Virginia; Hernández Muñoz, Pilar

    2017-01-01

    Ethylene-vinyl alcohol copolymers (EVOH) are a family of thermoplastic polymers with application in many industrial sectors including packaging and, especially, food packaging. The main characteristic of EVOH copolymers for packaging applications is their outstanding barrier to gases (oxygen, carbon dioxide, …) and organic vapors (food aroma). EVOH is applied in multilayer structures for bags, trays, cups, bottles, squeezable tubes or jars to protect oxygen-sensitive products. However, the hy...

  6. Extrusion Processing of Raw Food Materials and by-products: A Review.

    Science.gov (United States)

    Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

    2018-05-22

    Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

  7. Association of neighbourhood food availability with the consumption of processed and ultra-processed food products by children in a city of Brazil: a multilevel analysis.

    Science.gov (United States)

    Leite, Fernanda Helena Marrocos; de Carvalho Cremm, Elena; de Abreu, Débora Silva Costa; Oliveira, Maria Aparecida de; Budd, Nadine; Martins, Paula Andrea

    2018-01-01

    To investigate the association between neighbourhood food availability and the consumption of ready-to-consume products (RCP), either processed or ultra-processed, and unprocessed/minimally processed foods (UF-MPF) by children. Cross-sectional. 24 h Dietary recalls were collected from children from January 2010 to June 2011. Neighbourhood food availability data were collected from 672 food stores located within 500 m of participants' homes, using an adapted and validated instrument. Neighbourhood-level socio-economic status (SES) was obtained by calculating the mean years of household head's education level in each census tract covered by 500 m buffers. Foods that were consumed by children and/or available in the food stores were classified based on their degree of industrial processing. Multilevel random-effect models examined the association between neighbourhood food availability and children's diets. Santos, Brazil. Children (n 513) under 10 years old (292 aged food stores was associated with increased RCP consumption (Pfood policies and interventions that aim to reduce RCP consumption in Santos and similar settings should focus on reducing the availability in food stores. The results also suggest that interventions should not only increase the availability of UF-MPF in lower-SES neighbourhoods, but should strive to make UF-MPF accessible within these environments.

  8. Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults.

    Science.gov (United States)

    Louzada, Maria Laura da Costa; Baraldi, Larissa Galastri; Steele, Euridice Martinez; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Cannon, Geoffrey; Afshin, Ashkan; Imamura, Fumiaki; Mozaffarian, Dariush; Monteiro, Carlos Augusto

    2015-12-01

    The aim of this study was to evaluate the relationship between the consumption of ultra-processed foods and obesity indicators among Brazilian adults and adolescents. We used cross-sectional data on 30,243 individuals aged ≥10 years from the 2008-2009 Brazilian Dietary Survey. Food consumption data were collected through 24-h food records. We classified food items according to characteristics of food processing. Ultra-processed foods were defined as formulations made by the food industry mostly from substances extracted from foods or obtained with the further processing of constituents of foods or through chemical synthesis, with little if any whole food. Examples included candies, cookies, sugar-sweetened beverages, and ready-to-eat dishes. Regression models were fitted to evaluate the association of the consumption of ultra-processed foods (% of energy intake) with body-mass-index, excess weight, and obesity status, controlling for socio-demographic characteristics, smoking, and physical activity. Ultra-processed foods represented 30% of the total energy intake. Those in the highest quintile of consumption of ultra-processed foods had significantly higher body-mass-index (0.94 kg/m(2); 95% CI: 0.42,1.47) and higher odds of being obese (OR=1.98; 95% CI: 1.26,3.12) and excess weight (OR=1.26; 95% CI: 0.95,1.69) compared with those in the lowest quintile of consumption. Our findings support the role of ultra-processed foods in the obesity epidemic in Brazil. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. Genetic introgression of ethylene-suppressed, long shelf-life transgenic tomatoes with higher-polyamines trait overcomes many unintended effects due to reduced ethylene on metabolome

    Science.gov (United States)

    Ethylene regulates a myriad physiological and biochemical processes in ripening fruits and is accepted as the ripening hormone for the climacteric fruits. However, its effects on metabolome and resulting fruit quality are not yet fully understood, particularly when some of the ripening-associated bi...

  10. Ethylene and protein synthesis

    Energy Technology Data Exchange (ETDEWEB)

    Osborne, D J

    1973-01-01

    Ethylene reduces the rate of expansion growth of cells and it is suggestive that the rate of expansion is controlled at least in part by the synthesis of hydroxyproline rich glycopeptides that are secreted with other polysaccharide material through the plasmalemma into the cell wall, thereby enhancing the thickness of the cell wall and also rendering it poorly extensible. In combination, auxin would appear to counteract the effect of ethylene in this respect, for although auxin enhances the synthesis of protein and the content in the cell walls, as well as causing some increase in wall thickness, it reduces the amount of hydroxyproline reaching the wall. Such effects may be instrumental in enhancing wall plasticity, the rate of expansion and the final cell size. These results indicate that ethylene and auxin together afford a dual regulatory system exerted through a control of a specific part of the protein synthetic pathway, the products of which regulate the rate of expansion, and the potential for expansion, of the plant cell wall. 38 references, 3 figures, 8 tables.

  11. Synthesis of poly(ethylene oxide)-silica hybrids

    International Nuclear Information System (INIS)

    Ishak Manaf

    2002-01-01

    A hybrid material incorporating silica networks in poly (ethylene oxide) was produced using the sol-gel process from solution mixtures of poly (ethylene oxide) dissolved in water and partially polymerized tetraethylorthosilicate (TEOS) with and without compatibilisation agent. These mixtures were converted into films by solvent evaporation and drying them in an air-circulating oven at 60 degree C. Depending on the alkoxysilane solution composition and several mixing parameters, different morphologies were obtained, varying from semi-interpenetrating networks of PEO within highly cross linked silica chains, to finely dispersed heterogeneous system exhibiting either co-continuous or particulate microstructure. The influence of pH, type of solvents, mixing temperatures and time, as well as the nature of compatibiliser was found to be extremely important in controlling the morphology and properties of the fine hybrid films. It was found that compatibilisation of PEO-SiO 2 hybrid system is achieved exclusively with the use of γ-glycidyloxypropyltrimethoxysilane (GOTMS) coupling agent. (Author)

  12. BENEFICIAL FACE OF BACTERIOPHAGES: APPLICATIONS IN FOOD PROCESSING

    Directory of Open Access Journals (Sweden)

    H. V. Raghu

    2012-06-01

    Full Text Available Foods are processed to make them available at all places; consequently, our awareness regarding hygiene measures in food production has also increased dramatically over the last decades. In many countries cases associated with foodborne infectious are increased. However, available techniques are unable to effectively control the problem. Further, exploring novel methods and technologies for ensuring the safety of food with effective quality control approaches are under research. Phages are the natural enemies of bacteria, and are more specific to host renders them ideal candidates for applications designed to increase food safety during the production process. Scientific findings are available showing the possibility to use as biocontrol agents against various pathogens with out interfering with the natural microflora or the cultures in fermented products. Furthermore, phages or phage derived proteins can also be used to detect the presence of unwanted pathogens in food or the production environments, which allows quick and sp ecific identification of viable cells. Bacteriophages are natural, found in various environments including water; foods etc. and are not found significantly influence the human cells.

  13. Growth Control by Ethylene: Adjusting Phenotypes to the Environment

    NARCIS (Netherlands)

    Pierik, R.; Sasidharan, R.; Voesenek, L.A.C.J.

    2007-01-01

    Plants phenotypically adjust to environmental challenges, and the gaseous plant hormone ethylene modulates many of these growth adjustments. Ethylene can be involved in environmentally induced growth inhibition as well as growth stimulation. Still, ethylene has long been considered a growth

  14. Video fluoroscopic techniques for the study of Oral Food Processing

    Science.gov (United States)

    Matsuo, Koichiro; Palmer, Jeffrey B.

    2016-01-01

    Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in two dimensions. By adding a radiopaque contrast medium, the motion and shape of the food bolus can be also visualized, providing critical information about the mechanisms of eating, drinking, and swallowing. For quantitative analysis of the kinematics of oral food processing, radiopaque markers are attached to the teeth, tongue or soft palate. This approach permits kinematic analysis with a variety of textures and consistencies, both solid and liquid. Fundamental mechanisms of food oral processing are clearly observed with videofluoroscopy in lateral and anteroposterior projections. PMID:27213138

  15. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

    Science.gov (United States)

    Mendez, Michelle A

    2015-01-01

    Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns

  16. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.

    Science.gov (United States)

    Wang, Chung-Yi; Huang, Hsiao-Wen; Hsu, Chiao-Ping; Yang, Binghuei Barry

    2016-01-01

    High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.

  17. Developments in the active packaging of foods

    NARCIS (Netherlands)

    Vermeiren, L.; Devlieghere, F.; Beest, M. van; Kruijf, N. de; Debevere, J.

    1999-01-01

    Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging techniques are concerned with substances that absorb oxygen, ethylene, moisture, carbon dioxide,

  18. Food systems transformations, ultra-processed food markets and the nutrition transition in Asia

    OpenAIRE

    Baker, Phillip; Friel, Sharon

    2016-01-01

    Background Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirabil...

  19. Engineering aspects of rate-related processes in food manufacturing.

    Science.gov (United States)

    Adachi, Shuji

    2015-01-01

    Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.

  20. Tuning the nano/micro-structure and properties of melt-processed ternary composites of polypropylene/ethylene vinyl acetate blend and nanoclay: The influence of kinetic and thermodynamic parameters

    CSIR Research Space (South Africa)

    Mofokeng, Tladi G

    2017-09-01

    Full Text Available The present study reports the dependence of the nano/micro-structure and properties of polypropylene (PP)/ethylene vinyl acetate (EVA)/nanoclay ternary composites on the kinetics and thermodynamics of the melt-mixing process. The size of dispersed...

  1. Using Power Ultrasound to Accelerate Food Freezing Processes: Effects on Freezing Efficiency and Food Microstructure.

    Science.gov (United States)

    Zhang, Peizhi; Zhu, Zhiwei; Sun, Da-Wen

    2018-05-31

    Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to realize the industrial translation of laboratory results.

  2. Ethylene regulates Apple (Malus x domestica) fruit softening through a dose x time-dependent mechanism and through differential sensitivities and dependencies of cell wall-modifying genes.

    Science.gov (United States)

    Ireland, Hilary S; Gunaseelan, Kularajathevan; Muddumage, Ratnasiri; Tacken, Emma J; Putterill, Jo; Johnston, Jason W; Schaffer, Robert J

    2014-05-01

    In fleshy fruit species that have a strong requirement for ethylene to ripen, ethylene is synthesized autocatalytically, producing increasing concentrations as the fruits ripen. Apple fruit with the ACC OXIDASE 1 (ACO1) gene suppressed cannot produce ethylene autocatalytically at ripening. Using these apple lines, an ethylene sensitivity dependency model was previously proposed, with traits such as softening showing a high dependency for ethylene as well as low sensitivity. In this study, it is shown that the molecular control of fruit softening is a complex process, with different cell wall-related genes being independently regulated and exhibiting differential sensitivities to and dependencies on ethylene at the transcriptional level. This regulation is controlled through a dose × time mechanism, which results in a temporal transcriptional response that would allow for progressive cell wall disassembly and thus softening. This research builds on the sensitivity dependency model and shows that ethylene-dependent traits can progress over time to the same degree with lower levels of ethylene. This suggests that a developmental clock measuring cumulative ethylene controls the fruit ripening process.

  3. Ethylene Control Technologies in Extending Postharvest Shelf Life of Climacteric Fruit.

    Science.gov (United States)

    Zhang, Junhua; Cheng, Dong; Wang, Baobin; Khan, Iqbal; Ni, Yonghao

    2017-08-30

    Fresh fruit is important for a healthy diet. However, because of their seasonal production, regional specific cultivation, and perishable nature, it is essential to develop preservation technologies to extend the postharvest shelf life of fresh fruits. Climacteric fruit adopt spoilage because of ethylene, a key hormone associated with the ripening process. Therefore, controlling ethylene activity by following safe and effective approaches is a key to extend the postharvest shelf life of fruit. In this review, ethylene control technologies will be discussed aiming for the need of developing more innovative and effective approaches. The biosynthesis pathway will be given first. Then, the technologies determining the postharvest shelf life of climacteric fruit will be described with special attention to the latest and significant published works in this field. Special attention is given to 1-methylcyclopropene (1-MCP), which is effective in fruit preservation technologies. Finally, the encapsulation technology to improve the stability of 1-MCP will be proposed, using a potential encapsulation agent of 1-MCP, calixarene.

  4. Thermal Tuning of Ethylene/Ethane Selective Cavities of Intrinsically Microporous Polymers

    KAUST Repository

    Salinas, Octavio

    2016-01-01

    Ethylene is the most important organic molecule with regard to production volume. Therefore, the energy spent in its separation processes, based on old-fashioned distillation, takes approx. 33% of total operating costs. Membranes do not require

  5. Formation of carbonyl compounds in radiolysis of ethylene glycol in methanol

    International Nuclear Information System (INIS)

    Bezborodova, S.G.; Vetrov, V.S.; Kalyazin, E.P.; Korolev, V.M.; Salamatov, I.I.

    1977-01-01

    Radiolysis of diluted solutions of ethylene glycol has been investigated. It is shown that acetaldehyde, glycol aldehyde and formaldehyde are the main products of radiolysis of methanol solutions of ethylene glycol. Acetaldehyde and glycol aldehyde yields increase in radiolysis of methanol solutions of ethylene glycol with an increase of the original concentration of ethylene glycol and a temperature rise of radiolysis. Formaldehyde yields increase with the ethylene glycol concentration but decrease with a temperature rise (the formation of formaldehyde from methanol is taken into account). A mechanism of radiation-chemical transformations of ethylene glycol in methanol is explained. It is concluded that the main directions of ethylene glycol decomposition, detected in water solutions of ethylene glycol, are also realized in methanol solutions. However, a role of different directions of decomposition depends on the medium

  6. Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects.

    Science.gov (United States)

    Marcum, Christopher Steven; Goldring, Megan R; McBride, Colleen M; Persky, Susan

    2018-02-17

    Meal construction is largely governed by nonconscious and habit-based processes that can be represented as a collection of in dividual, micro-level food choices that eventually give rise to a final plate. Despite this, dietary behavior intervention research rarely captures these micro-level food choice processes, instead measuring outcomes at aggregated levels. This is due in part to a dearth of analytic techniques to model these dynamic time-series events. The current article addresses this limitation by applying a generalization of the relational event framework to model micro-level food choice behavior following an educational intervention. Relational event modeling was used to model the food choices that 221 mothers made for their child following receipt of an information-based intervention. Participants were randomized to receive either (a) control information; (b) childhood obesity risk information; (c) childhood obesity risk information plus a personalized family history-based risk estimate for their child. Participants then made food choices for their child in a virtual reality-based food buffet simulation. Micro-level aspects of the built environment, such as the ordering of each food in the buffet, were influential. Other dynamic processes such as choice inertia also influenced food selection. Among participants receiving the strongest intervention condition, choice inertia decreased and the overall rate of food selection increased. Modeling food selection processes can elucidate the points at which interventions exert their influence. Researchers can leverage these findings to gain insight into nonconscious and uncontrollable aspects of food selection that influence dietary outcomes, which can ultimately improve the design of dietary interventions.

  7. Consumption of Ultra-processed Foods and Obesity in Brazilian Adolescents and Adults

    OpenAIRE

    da, Costa Louzada Maria Laura; Baraldi, Larissa Galastri; Steele, Euridice Martinez; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Claude-Moubarac, Jean; Levy, Renata Bertazzi; Cannon, Geoffrey; Afshin, Ashkan; Imamura, Fumiaki; Mozaffarian, Dariush; Monteiro, Carlos Augusto

    2015-01-01

    Objectives: The aim of this study was to evaluate the relationship between the consumption of ultra-processed foods and obesity indicators among Brazilian adults and adolescents. Methods: We used cross-sectional data on 30,243 individuals aged ≥ 10 years from the 2008–2009 Brazilian Dietary Survey. Food consumption data were collected through 24-h food records. We classified food items according to characteristics of food processing. Ultra-processed foods were defined as formulati...

  8. Polycyclic aromatic hydrocarbons' formation and occurrence in processed food.

    Science.gov (United States)

    Singh, Lochan; Varshney, Jay G; Agarwal, Tripti

    2016-05-15

    Polycyclic aromatic hydrocarbons (PAHs) emerged as an important contaminant group in a gamut of processed food groups like dairy, nuts, herbs, beverages, meat products etc. Different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic-infrared cooking etc. contribute towards its formation. The level of PAHs depends on factors like distance from heat source, fuel used, level of processing, cooking durations and methods, whereas processes like reuse, conching, concentration, crushing and storage enhance the amount of PAHs in some food items. This review paper provides insight into the impact of dietary intake of PAHs, its levels and formation mechanism in processed food items and possible interventions for prevention and reduction of the PAHs contamination. The gaps and future prospects have also been assessed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Recent trends in bioethanol production from food processing byproducts.

    Science.gov (United States)

    Akbas, Meltem Yesilcimen; Stark, Benjamin C

    2016-11-01

    The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

  10. Ethylene production in relation to nitrogen metabolism in Saccharomyces cerevisiae.

    Science.gov (United States)

    Johansson, Nina; Persson, Karl O; Quehl, Paul; Norbeck, Joakim; Larsson, Christer

    2014-11-01

    We have previously shown that ethylene production in Saccharomyces cerevisiae expressing the ethylene-forming enzyme (EFE) from Pseudomonas syringae is strongly influenced by variations in the mode of cultivation as well as the choice of nitrogen source. Here, we have studied the influence of nitrogen metabolism on the production of ethylene further. Using ammonium, glutamate, glutamate/arginine, and arginine as nitrogen sources, it was found that glutamate (with or without arginine) correlates with a high ethylene production, most likely linked to an observed increase in 2-oxoglutarate levels. Arginine as a sole nitrogen source caused a reduced ethylene production. A reduction of arginine levels, accomplished using an arginine auxotrophic ARG4-deletion strain in the presence of limiting amounts of arginine or through CAR1 overexpression, did however not correlate with an increased ethylene production. As expected, arginine was necessary for ethylene production as ethylene production in the ARG4-deletion strain ceased at the time when arginine was depleted. In conclusion, our data suggest that high levels of 2-oxoglutarate and a limited amount of arginine are required for successful ethylene production in yeast. © 2014 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

  11. In-Situ Immobilization of Ni Complex on Amine-Grafted SiO₂ for Ethylene Polymerization.

    Science.gov (United States)

    Lee, Sang Yun; Ko, Young Soo

    2018-02-01

    The results on the In-Situ synthesis of Ni complex on amine-grafted SiO2 and its ethylene polymerization were explained. SiO2/2NS/(DME)NiBr2 and SiO2/3NS/(DME)NiBr2(Ni(II) bromide ethylene glycol dimethyl ether) catalysts were active for ethylene polymerization. The highest activity was shown at the polymerization temperature of 25 °C, and SiO2/2NS/(DME)NiBr2 exhibited higher activity than SiO2/3NS/(DME)NiBr2. The PDI values of SiO2/2NS/(DME)NiBr2 were in the range of 8~18. The aminosilane compounds and Ni were evenly grafted and distributed in the silica. It was proposed that DME ligand was mostly removed during the supporting process, and only NiBr2 was complexed with the amine group of 2NS based on the results of FT-IR and ethylene polymerization.

  12. The evolution of ethylene signaling in plant chemical ecology.

    Science.gov (United States)

    Groen, Simon C; Whiteman, Noah K

    2014-07-01

    Ethylene is a key hormone in plant development, mediating plant responses to abiotic environmental stress, and interactions with attackers and mutualists. Here, we provide a synthesis of the role of ethylene in the context of plant ecology and evolution, and a prospectus for future research in this area. We focus on the regulatory function of ethylene in multi-organismal interactions. In general, plant interactions with different types of organisms lead to reduced or enhanced levels of ethylene. This in turn affects not only the plant's response to the interacting organism at hand, but also to other organisms in the community. These community-level effects become observable as enhanced or diminished relationships with future commensals, and systemic resistance or susceptibility to secondary attackers. Ongoing comparative genomic and phenotypic analyses continue to shed light on these interactions. These studies have revealed that plants and interacting organisms from separate kingdoms of life have independently evolved the ability to produce, perceive, and respond to ethylene. This signature of convergent evolution of ethylene signaling at the phenotypic level highlights the central role ethylene metabolism and signaling plays in plant interactions with microbes and animals.

  13. Interactions between ethylene, gibberellins, and brassinosteroids in the development of rhizobial and mycorrhizal symbioses of pea.

    Science.gov (United States)

    Foo, Eloise; McAdam, Erin L; Weller, James L; Reid, James B

    2016-04-01

    The regulation of arbuscular mycorrhizal development and nodulation involves complex interactions between the plant and its microbial symbionts. In this study, we use the recently identified ethylene-insensitive ein2 mutant in pea (Pisum sativum L.) to explore the role of ethylene in the development of these symbioses. We show that ethylene acts as a strong negative regulator of nodulation, confirming reports in other legumes. Minor changes in gibberellin1 and indole-3-acetic acid levels in ein2 roots appear insufficient to explain the differences in nodulation. Double mutants produced by crosses between ein2 and the severely gibberellin-deficient na and brassinosteroid-deficient lk mutants showed increased nodule numbers and reduced nodule spacing compared with the na and lk single mutants, but nodule numbers and spacing were typical of ein2 plants, suggesting that the reduced number of nodules innaandlkplants is largely due to the elevated ethylene levels previously reported in these mutants. We show that ethylene can also negatively regulate mycorrhizae development when ethylene levels are elevated above basal levels, consistent with a role for ethylene in reducing symbiotic development under stressful conditions. In contrast to the hormone interactions in nodulation, ein2 does not override the effect of lk or na on the development of arbuscular mycorrhizae, suggesting that brassinosteroids and gibberellins influence this process largely independently of ethylene. © The Author 2016. Published by Oxford University Press on behalf of the Society for Experimental Biology.

  14. Recent developments in analytical detection methods for radiation processed foods

    International Nuclear Information System (INIS)

    Wu Jilan

    1993-01-01

    A short summary of the programmes of 'ADMIT' (FAO/IAEA) and the developments in analytical detection methods for radiation processed foods has been given. It is suggested that for promoting the commercialization of radiation processed foods and controlling its quality, one must pay more attention to the study of analytical detection methods of irradiated food

  15. Aspects of food processing and its effect on allergen structure.

    Science.gov (United States)

    Paschke, Angelika

    2009-08-01

    The article summarizes current physical and chemical methods in food processing as storage, preparation, separation, isolation or purification and thermal application on the one hand as well as enzymatic treatment on the other and their impact on the properties of food proteins. Novel methods of food processing like high pressure, electric field application or irradiation and their impact on food allergens are presented. The EU project REDALL (Reduced Allergenicity of Processed Foods, Containing Animal Allergens: QLK1-CT-2002-02687) showed that by a combination of enzyme and heat treatment the allergic potential of hen's egg decreased about 100 fold. Clinical reactions do not appear anymore. An AiF-FV 12024 N project worked with fruits like mango, lychee and apple. Processed mango and lychee had no change in allergenic potential during heating while e. g. canning. Apple almost lost its allergenic potential after pasteurization in juice production.

  16. Pallet irradiators for food processing

    International Nuclear Information System (INIS)

    McKinnon, R.G.; Chu, R.D.H.

    1985-01-01

    This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation 'service' business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed. (author)

  17. 40 CFR 180.151 - Ethylene oxide; tolerances for residues.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Ethylene oxide; tolerances for... § 180.151 Ethylene oxide; tolerances for residues. (a) General. (1) Tolerances are established for residues of the antimicrobial agent and insecticide ethylene oxide, when used as a postharvest fumigant in...

  18. Process of irradiating an ethylene-vinyl acetate copolymer to produce low melt index copolymers, and products of said process

    International Nuclear Information System (INIS)

    Potts, J.E.

    1976-01-01

    Application of ionizing radiation in a dose between 0.5 and 1.5 megareps to copolymers of ethylene and vinyl acetate lowers the melt index and increases the toughness and flexibility of the copolymers without substantially decreasing solubility or thermoplasticity. The increased toughness and flexibility carries over into blends with wax or polyethylene. (author)

  19. Hippocampal leptin signaling reduces food intake and modulates food-related memory processing.

    Science.gov (United States)

    Kanoski, Scott E; Hayes, Matthew R; Greenwald, Holly S; Fortin, Samantha M; Gianessi, Carol A; Gilbert, Jennifer R; Grill, Harvey J

    2011-08-01

    The increase in obesity prevalence highlights the need for a more comprehensive understanding of the neural systems controlling food intake; one that extends beyond food intake driven by metabolic need and considers that driven by higher-order cognitive factors. The hippocampus, a brain structure involved in learning and memory function, has recently been linked with food intake control. Here we examine whether administration of the adiposity hormone leptin to the dorsal and ventral sub-regions of the hippocampus influences food intake and memory for food. Leptin (0.1 μg) delivered bilaterally to the ventral hippocampus suppressed food intake and body weight measured 24 h after administration; a higher dose (0.4 μg) was needed to suppress intake following dorsal hippocampal delivery. Leptin administration to the ventral but not dorsal hippocampus blocked the expression of a conditioned place preference for food and increased the latency to run for food in an operant runway paradigm. Additionally, ventral but not dorsal hippocampal leptin delivery suppressed memory consolidation for the spatial location of food, whereas hippocampal leptin delivery had no effect on memory consolidation in a non-spatial appetitive response paradigm. Collectively these findings indicate that ventral hippocampal leptin signaling contributes to the inhibition of food-related memories elicited by contextual stimuli. To conclude, the results support a role for hippocampal leptin signaling in the control of food intake and food-related memory processing.

  20. Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation

    International Nuclear Information System (INIS)

    Alves, Rodrigo Mendes

    2016-01-01

    Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)

  1. Decrease in fruit moisture content heralds and might launch the onset of ripening processes.

    Science.gov (United States)

    Frenkel, Chaim; Hartman, Thomas G

    2012-10-01

    It is known that fruit ripening is a genetically programmed event but it is not entirely clear what metabolic cue(s) stimulate the onset of ripening, ethylene action notwithstanding. Here, we examined the conjecture that fruit ripening might be evoked by an autonomously induced decrease in tissue water status. We found decline in water content occurring at the onset of ripening in climacteric and nonclimacteric fruit, suggesting that this phenomenon might be universal. This decline in water content persisted throughout the ripening process in some fruit, whereas in others it reversed during the progression of the ripening process. Applied ethylene also induced a decrease in water content in potato (Solanum tuberosum) tubers. In ethylene-mutant tomato (Solanum lycopersicum) fruit (antisense to1-aminocyclopropane carboxylate synthase), cold-induced decline in water content stimulated onset of ripening processes apparently independently of ethylene action, suggesting cause-and-effect relationship between decreasing water content and onset of ripening. The decline in tissue water content, occurring naturally or induced by ethylene, was strongly correlated with a decrease in hydration (swelling) efficacy of cell wall preparations suggesting that hydration dynamics of cell walls might account for changes in tissue moisture content. Extent of cell wall swelling was, in turn, related to the degree of oxidative cross-linking of wall-bound phenolic acids, suggesting that oxidant-induced wall restructuring might mediate cell wall and, thus, fruit tissue hydration status. We propose that oxidant-induced cell wall remodeling and consequent wall dehydration might evoke stress signaling for the onset of ripening processes. This study suggests that decline in fruit water content is an early event in fruit ripening. This information may be used to gauge fruit maturity for appropriate harvest date and for processing. Control of fruit hydration state might be used to regulate the

  2. Understanding tantalum-catalyzed ethylene trimerization: When things go wrong

    KAUST Repository

    Chen, Yin

    2013-06-07

    Ethylene oligomerization to linear low-molecular-mass α-olefins is an open industrial challenge. Ta-based catalysts are promising systems, but the unclear understanding of their behavior prevents systematic advances in the field. We demonstrate here that a well-defined (î -SiO)3Ta III species is able to promote ethylene oligo-/polymerization without any cocatalyst, confirming that the active species in Ta systems corresponds to a TaIII species. DFT calculations on a series of Ta systems ranging from ethylene trimerization to ethylene polymerization catalysts highlight the key factors controlling their experimental behavior. Comparison of these Ta systems allows one to set general rules for the rational development of new ethylene Ta oligomerization catalysts. © 2013 American Chemical Society.

  3. Integration of Product, Package, Process, and Environment: A Food System Optimization

    Science.gov (United States)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  4. Membrane-based ethylene/ethane separation: The upper bound and beyond

    KAUST Repository

    Rungta, Meha

    2013-08-02

    Ethylene/ethane separation via cryogenic distillation is extremely energy-intensive, and membrane separation may provide an attractive alternative. In this paper, ethylene/ethane separation performance using polymeric membranes is summarized, and an experimental ethylene/ethane polymeric upper bound based on literature data is presented. A theoretical prediction of the ethylene/ethane upper bound is also presented, and shows good agreement with the experimental upper bound. Further, two ways to overcome the ethylene/ethane upper bound, based on increasing the sorption or diffusion selectivity, is also discussed, and a review on advanced membrane types such as facilitated transport membranes, zeolite and metal organic framework based membranes, and carbon molecular sieve membranes is presented. Of these, carbon membranes have shown the potential to surpass the polymeric ethylene/ethane upper bound performance. Furthermore, a convenient, potentially scalable method for tailoring the performance of carbon membranes for ethylene/ethane separation based on tuning the pyrolysis conditions has also been demonstrated. © 2013 American Institute of Chemical Engineers.

  5. Ethylene Inhibits Cell Proliferation of the Arabidopsis Root Meristem1[OPEN

    Science.gov (United States)

    Street, Ian H.; Aman, Sitwat; Zubo, Yan; Ramzan, Aleena; Wang, Xiaomin; Shakeel, Samina N.; Kieber, Joseph J.; Schaller, G. Eric

    2015-01-01

    The root system of plants plays a critical role in plant growth and survival, with root growth being dependent on both cell proliferation and cell elongation. Multiple phytohormones interact to control root growth, including ethylene, which is primarily known for its role in controlling root cell elongation. We find that ethylene also negatively regulates cell proliferation at the root meristem of Arabidopsis (Arabidopsis thaliana). Genetic analysis indicates that the inhibition of cell proliferation involves two pathways operating downstream of the ethylene receptors. The major pathway is the canonical ethylene signal transduction pathway that incorporates CONSTITUTIVE TRIPLE RESPONSE1, ETHYLENE INSENSITIVE2, and the ETHYLENE INSENSITIVE3 family of transcription factors. The secondary pathway is a phosphorelay based on genetic analysis of receptor histidine kinase activity and mutants involving the type B response regulators. Analysis of ethylene-dependent gene expression and genetic analysis supports SHORT HYPOCOTYL2, a repressor of auxin signaling, as one mediator of the ethylene response and furthermore, indicates that SHORT HYPOCOTYL2 is a point of convergence for both ethylene and cytokinin in negatively regulating cell proliferation. Additional analysis indicates that ethylene signaling contributes but is not required for cytokinin to inhibit activity of the root meristem. These results identify key elements, along with points of cross talk with cytokinin and auxin, by which ethylene negatively regulates cell proliferation at the root apical meristem. PMID:26149574

  6. Religious Belief as a Determinant Factor of Food Processing in Ilorin ...

    African Journals Online (AJOL)

    Religion has a strong connection with food processing and whether Christians or Muslims, food is an integral part of religious functions. In Islam, halal (lawful) is no longer simply a matter of extra religious regulations on food and food processing; it has become a huge and rapidly expanding global market that includes and ...

  7. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

    Science.gov (United States)

    Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

  8. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    Science.gov (United States)

    Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

  9. Thermal Tuning of Ethylene/Ethane Selective Cavities of Intrinsically Microporous Polymers

    KAUST Repository

    Salinas, Octavio

    2016-06-21

    Ethylene is the most important organic molecule with regard to production volume. Therefore, the energy spent in its separation processes, based on old-fashioned distillation, takes approx. 33% of total operating costs. Membranes do not require significant thermal energy input; therefore, membrane processes may separate hydrocarbons cheaply and just as reliably as distillation columns. Olefin/paraffin separations are the future targets of commercial membrane applications, provided high-performing materials become available at reasonable prices. This thesis addresses the development of advanced carbon molecular sieve (CMS) membranes derived from intrinsically microporous polymers (PIMs). Chronologically, Chapter 4 of this work reports the evaluation of PIMs as potential ethylene/ethane selective materials, while Chapters 5 to 7 propose PIMs as carbonization precursors. The gravimetric sorption studies conducted in this work regarding both the polymers and their heated-derivatives revealed that this separation is entirely controlled by diffusion differences. The pristine polymers examined in this study presented BET surface areas from 80 to 720 m2g-1. Furthermore, the effect of using bromine-substituted PIM-polyimides elucidated a boost in ethylene permeability, but with a significant drop in selectivity. The hydroxyl functionalization of PIM-polyimides was confirmed as a valuable strategy to increase selectivity. Functionalized PMDA-HSBF is the most selective polyimide of intrinsic microporosity known to date (= 5.1) due to its hydrogen-bonded matrix. In spite of their novelty, pristine PIMs based on the spirobisindane moiety were not tight enough to distinguish between the 0.2 Å difference in diameter of the ethylene/ethane molecules. Therefore, they did not surpass the upper bound limit performance of known polymeric membranes. Nevertheless, the carbons derived from these polymers were excellent ethylene/ethane sieves by virtue of their narrow and tight

  10. Magnetic thermometry in the aseptic processing of foods containing particulates (abstract)

    Science.gov (United States)

    Ghiron, Kenneth; Litchfield, Bruce

    1997-04-01

    Aseptic processing of foods has many advantages over canning, including higher efficiency, lighter packaging, better taste, and higher nutritional value. Aseptic processing is different from canning where the food and container are sterilized together. Instead, a thin stream of food is heated and the packaging is independently sterilized before the food is placed in the package. However, no aseptic processes have been successfully filed with the FDA for foods containing sizable solid particles because of uncertainties in the thermal sterilization of the particles (e.g., soup). We have demonstrated that by inserting small paramagnetic particles in the interior of the simulated and real food particles, the local temperature can be measured. With this information, any questions about the adequate sterilization of the particles can be resolved. The measurements were done by directing the food stream through a magnetic field and sensing the voltages induced in a pickup coil by the motion of the magnetized particles. Details of the equipment design and data analysis will be discussed along with an introduction to the aseptic processing of foods.

  11. Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population.

    Science.gov (United States)

    Marrón-Ponce, Joaquín A; Sánchez-Pimienta, Tania G; Louzada, Maria Laura da Costa; Batis, Carolina

    2018-01-01

    To identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF). We classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution. Mexican National Health and Nutrition Survey 2012. Individuals ≥1 years old (n 10 087). Unprocessed or minimally processed foods had the highest dietary energy contribution (54·0 % of energy), followed by UPF (29·8 %), processed culinary ingredients (10·2 %) and processed foods (6·0 %). The energy contribution of UPF was higher in: pre-school-aged children v. other age groups (3·8 to 12·5 percentage points difference (pp)); urban areas v. rural (5·6 pp); the Central and North regions v. the South (2·7 and 8·4 pp, respectively); medium and high socio-economic status v. low (4·5 pp, in both); and with higher head of household educational level v. without education (3·4 to 7·8 pp). In 2012, about 30 % of energy in the Mexican diet came from UPF. Our results showed that younger ages, urbanization, living in the North region, high socio-economic status and high head of household educational level are sociodemographic factors related to higher consumption of UPF in Mexico.

  12. Effect of food processing on the physicochemical properties of dietary fibre.

    Science.gov (United States)

    Ozyurt, Vasfiye Hazal; Ötles, Semih

    2016-01-01

    Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fibre-rich products and byproducts can also fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fibre. Recently, food manufacturers have responded to consumer demand for foods with a higher fibre content by developing products in which highfibre ingredients are used. Different food processing methods also increase the dietary fiber content of food. Moreover, its chemical and physical properties may be affected by food processing. Some of them might even improve the functionality of fibre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the effect of different food processing methods on the physicochemical properties of dietary fibre.

  13. Energy analysis in sterilization process of food

    International Nuclear Information System (INIS)

    Lee, Dong Sun; Pyun, Yu Ryang

    1986-01-01

    A procedure was developed for predicting energy consumption of batch type thermal processing of food. From mass and energy balance equations various energy usages or losses were estimated for steam sterilization of model food system in No.301-7 can (Φ74.1 x 113.0mm) at three different temperatures. Selected models were 5 % bentonite solution for conductive food and tap water for convective food. Total steam or energy consumption was higher at 110 deg C than at two other higher temperatures (121 deg C and 130 deg C). High energy consumption at low sterilization temperature was mainly due to high bleeding steam energy and convective and radiative heat losses. Thermal energy efficiency was also disscussed. (Author)

  14. Ultra-processed products are becoming dominant in the global food system.

    Science.gov (United States)

    Monteiro, C A; Moubarac, J-C; Cannon, G; Ng, S W; Popkin, B

    2013-11-01

    The relationship between the global food system and the worldwide rapid increase of obesity and related diseases is not yet well understood. A reason is that the full impact of industrialized food processing on dietary patterns, including the environments of eating and drinking, remains overlooked and underestimated. Many forms of food processing are beneficial. But what is identified and defined here as ultra-processing, a type of process that has become increasingly dominant, at first in high-income countries, and now in middle-income countries, creates attractive, hyper-palatable, cheap, ready-to-consume food products that are characteristically energy-dense, fatty, sugary or salty and generally obesogenic. In this study, the scale of change in purchase and sales of ultra-processed products is examined and the context and implications are discussed. Data come from 79 high- and middle-income countries, with special attention to Canada and Brazil. Results show that ultra-processed products dominate the food supplies of high-income countries, and that their consumption is now rapidly increasing in middle-income countries. It is proposed here that the main driving force now shaping the global food system is transnational food manufacturing, retailing and fast food service corporations whose businesses are based on very profitable, heavily promoted ultra-processed products, many in snack form. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

  15. Ethylene and rooting of mung bean cuttings. The role of auxin induced ethylene synthesis and phase-dependent effects

    NARCIS (Netherlands)

    Klerk, de G.J.M.; Hanecakova, J.

    2008-01-01

    We have re-examined the role of ethylene during rooting of mung bean cuttings. Cuttings were treated for 5 days with a low or a high concentration of NAA (naphthaleneacetic acid). During this 5 days period, we also applied STS (silverthiosulfate, an inhibitor of ethylene action) or ACC

  16. Regional UNDP project for Asia and the Pacific, mission undertaken in the Republic of Korea. Food irradiation process control and acceptance RPFI-Phase 3

    International Nuclear Information System (INIS)

    Giddings, G.G.

    1992-01-01

    During the week of 7-12 September 1991, a mission to the Korean Atomic Energy Research Institute (KAERI), Seoul, was completed. Included in the weeks' activities were a visit at the new KAERI site at Taedock Science Town outside Taejon city; a visit at the Greenpia Tech. Inc. commercial/industrial cobalt-60 gamma irradiator southeast of Seoul plus consultation with Greenpia management; visits at Agriculture and Fisheries Marketing Corporation Headquarters plus its commercial food storage facilities, Seoul, for consultations on food irradiation as it relates to their activities; meetings with the Ministry of Health's Food Advisory Group regarding food irradiation regulations. A half-day seminar on industrial applications of food irradiation technology was presented. Greenpia Technology currently operates its irradiator at well below capacity (about 25%). The company is seeking additional Government approvals for irradiated foods, especially additional spices and dry vegetables seasonings now that the Government has banned ethylene oxide treatment of such products effective July 1st, 1991. (author)

  17. Novel gaseous ethylene binding inhibitor prevents ethylene effects in potted flowering plants

    Energy Technology Data Exchange (ETDEWEB)

    Serek, M.; Reid, M.S. (Univ. of California, Davis, CA (United States). Dept. of Environmental Horticulture); Sisler, E.C. (North Carolina State Univ., Raleigh, NC (United States). Dept. of Biochemistry)

    1994-11-01

    A 6-hour fumigation of flowering Begonia xelatior hybrida Fotsch. Najada' and Rosa', B. xtuberhybrida Voss. Non-Stop', Kalanchoe blossfeldiana Poelln. Tropicana', and Rosa hybrida L. Victory Parade' plants with 1-MCP, (formerly designated as SIS-X), a gaseous nonreversible ethylene binding inhibitor, strongly inhibited exogenous ethylene effects such as bud and flower drop, leaf abscission, and accelerated flower senescence. The inhibitory effects of 1-MCP increased linearly with concentration, and at 20 nl-liter[sup [minus]1] this compound gave equal protection to that afforded by spraying the plants with a 0.5 STS mM solution. Chemical names used: 1-methylcyclopropene (1-MCP), silver thiosulfate (STS).

  18. Processed foods and the nutrition transition: evidence from Asia.

    Science.gov (United States)

    Baker, P; Friel, S

    2014-07-01

    This paper elucidates the role of processed foods and beverages in the 'nutrition transition' underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt, saturated and trans-fats. This paper identifies the most significant 'product vectors' for these nutrients and describes changes in their consumption in a selection of Asian countries. Sugar, salt and fat consumption from processed foods has plateaued in high-income countries, but has rapidly increased in the lower-middle and upper-middle-income countries. Relative to sugar and salt, fat consumption in the upper-middle- and lower-middle-income countries is converging most rapidly with that of high-income countries. Carbonated soft drinks, baked goods, and oils and fats are the most significant vectors for sugar, salt and fat respectively. At the regional level there appears to be convergence in consumption patterns of processed foods, but country-level divergences including high levels of consumption of oils and fats in Malaysia, and soft drinks in the Philippines and Thailand. This analysis suggests that more action is needed by policy-makers to prevent or mitigate processed food consumption. Comprehensive policy and regulatory approaches are most likely to be effective in achieving these goals. © 2014 The Authors. obesity reviews © 2014 World Obesity.

  19. Aluminium content of some processed foods, raw materials and food additives in China by inductively coupled plasma-mass spectrometry.

    Science.gov (United States)

    Deng, Gui-Fang; Li, Ke; Ma, Jing; Liu, Fen; Dai, Jing-Jing; Li, Hua-Bin

    2011-01-01

    The level of aluminium in 178 processed food samples from Shenzhen city in China was evaluated using inductively coupled plasma-mass spectrometry. Some processed foods contained a concentration of up to 1226 mg/kg, which is about 12 times the Chinese food standard. To establish the main source in these foods, Al levels in the raw materials were determined. However, aluminium concentrations in raw materials were low (0.10-451.5 mg/kg). Therefore, aluminium levels in food additives used in these foods was determined and it was found that some food additives contained a high concentration of aluminium (0.005-57.4 g/kg). The results suggested that, in the interest of public health, food additives containing high concentrations of aluminium should be replaced by those containing less. This study has provided new information on aluminium levels in Chinese processed foods, raw materials and a selection of food additives.

  20. Applications of edible films and coatings to processed foods

    Science.gov (United States)

    Edible coatings have been successfully applied in processed foods such as meat, cereals, confectionaries, dried fruits, nuts and fresh and fresh-cut fruits and vegetables. These coatings are used to improve the quality and shelf-life of foods. Furthermore, different food ingredients, derived from ...

  1. Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption.

    Science.gov (United States)

    Priyadarshini, Anushree; Rajauria, Gaurav; O'Donnell, Colm P; Tiwari, Brijesh K

    2018-06-04

    Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, its level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical for its commercial adoption.

  2. Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

    Science.gov (United States)

    Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

    2018-01-01

    To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

  3. The effect of ethylene on transgenic melon ripening and fruit quality ...

    African Journals Online (AJOL)

    In cell wall expression analysis, MPG1 increased when fruits of transgenic melons were exposed to ethylene; showing they are ethylene- dependent. MPG2 decreased ... Ethylene productions in transgenic fruits were reestablished when ethylene was applied, exhibiting the same behavior as transgenic fruits. Antioxidant ...

  4. The formalization of innovative processes of food technology equipment

    Directory of Open Access Journals (Sweden)

    V. A. Panfilov

    2016-01-01

    Full Text Available Improving the efficiency of scientific and engineering work to develop methods for converting agricultural raw materials into food is the most important condition of output processing and food sectors of agriculture in the sixth technological structure. The purpose of this article is to formalize the process of creating a progressive technique of food technologies. The process of self-organizing technological systems, presents a model of dual mechanism of control with regard to the processes of food technology. It is shown that in the process of adaptation development of the technological system as purposefully improving the structure and functioning of the system: increases the efficiency of interaction with the external environment. This smoothed out the contradictions of the technological system and its the main thing, the main technical contradiction: «productivity – quality». The steps to be taken to ensure that the technological system of conditions for intensive development. It is concluded that the potential development of some technological systems is hidden in the perspective of automation, and others – is associated with adaptive development processes, in particular machines, devices and bioreactors. The paper shows that innovative and truly breakthrough developments leading to the creation of fundamentally new equipment and new generations of technological systems, possible only with the establishment of patterns of organization, structure, functioning and development of open systems, which are modern technologies of agriculture. The mechanism of control of technological object acts as a core of adaptive development, which implements the anti-entropic entity management object, formalizing the innovation process of innovative food processing technologies.

  5. Apple MdACS6 Regulates Ethylene Biosynthesis During Fruit Development Involving Ethylene-Responsive Factor.

    Science.gov (United States)

    Li, Tong; Tan, Dongmei; Liu, Zhi; Jiang, Zhongyu; Wei, Yun; Zhang, Lichao; Li, Xinyue; Yuan, Hui; Wang, Aide

    2015-10-01

    Ethylene biosynthesis in plants involves different 1-aminocyclopropane-1-carboxylic acid synthase (ACS) genes. The regulation of each ACS gene during fruit development is unclear. Here, we characterized another apple (Malus×domestica) ACS gene, MdACS6. The transcript of MdACS6 was observed not only in fruits but also in other tissues. During fruit development, MdACS6 was initiated at a much earlier stage, whereas MdACS3a and MdACS1 began to be expressed at 35 d before harvest and immediateley after harvest, respectively. Moreover, the enzyme activity of MdACS6 was significantly lower than that of MdACS3a and MdACS1, accounting for the low ethylene biosynthesis in young fruits. Overexpression of MdACS6 (MdACS6-OE) by transient assay in apple showed enhanced ethylene production, and MdACS3a was induced in MdACS6-OE fruits but not in control fruits. In MdACS6 apple fruits silenced by the virus-induced gene silencing (VIGS) system (MdACS6-AN), neither ethylene production nor MdACS3a transcript was detectable. In order to explore the mechanism through which MdACS3a was induced in MdACS6-OE fruits, we investigated the expression of apple ethylene-responsive factor (ERF) genes. The results showed that the expression of MdERF2 was induced in MdACS6-OE fruits and inhibited in MdACS6-AN fruits. Yeast one-hybrid assay showed that MdERF2 protein could bind to the promoter of MdACS3a. Moreover, down-regulation of MdERF2 in apple flesh callus led to a decrease of MdACS3a expression, demonstrating the regulation of MdERF2 on MdACS3a. The mechanism through which MdACS6 regulates the action of MdACS3a was discussed. © The Author 2015. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For permissions, please email: journals.permissions@oup.com.

  6. Migration measurement and modelling from poly(ethylene terephthalate) (PET) into soft drinks and fruit juices in comparison with food simulants.

    Science.gov (United States)

    Franz, R; Welle, F

    2008-08-01

    Poly(ethylene terephthalate) (PET) bottles are widely used for beverages. Knowledge about the migration of organic compounds from the PET bottle wall into contact media is of interest especially when post-consumer recyclates are introduced into new PET bottles. Using migration theory, the migration of a compound can be calculated if the concentration in the bottle wall is known. On the other hand, for any given specific migration limit or maximum target concentration for organic chemical compounds in the bottled foodstuffs, the maximum allowable concentrations in the polymer CP,0 can be calculated. Since a food simulant cannot exactly simulate the real migration into the foodstuff or beverages, a worse-case simulation behaviour is the intention. However, if the migration calculation should not be too overestimative, the polymer-specific kinetic parameter for migration modelling, the so-called AP value, should be established appropriately. One objective of the study was the kinetic determination of the specific migration behaviour of low molecular weight compounds such as solvents with relatively high diffusion rates and, therefore, with high migration potential from the PET bottle wall into food simulants in comparison with real beverages. For this purpose, model contaminants were introduced into the bottle wall during pre-form production. The volatile compounds toluene and chlorobenzene were established at concentrations from about 20-30 mg kg(-1) to 300-350 mg kg(-1). Phenyl cyclohexane was present at concentrations of 35, 262 and 782 mg kg(-1), respectively. The low volatile compounds benzophenone and methyl stearate have bottle wall concentrations of about 100 mg kg(-1) in the low spiking level up to about 1000 mg kg(-1) in the highly spiked test bottle. From these experimental data, the polymer specific parameters (AP values) from mathematical migration modelling were derived. The experimental determined diffusing coefficients were determined, calculated and

  7. Modern foraging: Presence of food and energy density influence motivational processing of food advertisements.

    Science.gov (United States)

    Bailey, Rachel L

    2016-12-01

    More energy dense foods are preferable from an optimal foraging perspective, which suggests these foods are more motivationally relevant due to their greater capability of fulfilling biological imperatives. This increase in motivational relevance may be exacerbated in circumstances where foraging will be necessary. This study examined how food energy density and presence of food in the immediate environment interacted to influence motivational processing of food advertisements. N = 58 adults viewed advertisements for foods varying in energy density in contexts where the advertised food was actually present in the viewing room or not. Advertisements for more energy dense foods elicited greater skin conductivity level compared to ads for less energy dense foods when food was not present. All ads elicited decreases in corrugator supercilii activation indicating positive emotional response resultant from appetitive motivational activation, though the greatest activation was exhibited toward higher energy density foods when food was present. This supports an optimal foraging perspective and has implications for healthy eating interventions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Ultra-processed foods and added sugars in the Chilean diet (2010).

    Science.gov (United States)

    Cediel, Gustavo; Reyes, Marcela; da Costa Louzada, Maria Laura; Martinez Steele, Euridice; Monteiro, Carlos A; Corvalán, Camila; Uauy, Ricardo

    2018-01-01

    To assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet. Cross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification). Chile. A probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario). Ultra-processed foods represented 28·6 (se 0·5) % of total energy intake and 58·6 (se 0·9) % of added sugars intake. The mean percentage of energy from added sugars increased from 7·7 (se 0·3) to 19·7 (se 0·5) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=2·9; 95 % CI 2·4, 3·4) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2-19 years (OR=3·9; 95 % CI 2·7, 5·9). In Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents.

  9. Consumption of ultra-processed foods : an assessment of the literature on determinants of ultra-processed food consumption and an investigation of the potential effect of time scarcity

    OpenAIRE

    Djupegot, Ingrid Laukeland; Nenseth, Camilla Bengtson

    2016-01-01

    Masteroppgave folkehelsevitenskap - Universitetet i Agder 2016 Background Highly processed foods have been classified as ultra-processed, and consumption of such foodstuffs have expanded rapidly over the last decades. Ultra-processed foods are characterized as being accessible, attractive, palatable and often time-saving. An excess intake of ultra-processed foods has been associated with increased risk of e.g. overweight/obesity and diabetes type II. The aim of this master’s pr...

  10. Fungal Spoilage in Food Processing.

    Science.gov (United States)

    Snyder, Abigail B; Worobo, Randy W

    2018-06-01

    Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

  11. Hypersensitive ethylene signaling and ZMdPG1 expression lead to fruit softening and dehiscence.

    Directory of Open Access Journals (Sweden)

    Min Li

    Full Text Available 'Taishanzaoxia' fruit rapid softening and dehiscence during ripening stage and this process is very sensitive to endogenous ethylene. In this study, we cloned five ethylene signal transcription factors (ZMdEIL1, ZMdEIL2, ZMdEIL3, ZMdERF1 and ZMdERF2 and one functional gene, ZMdPG1, encoding polygalacturonase that could loose the cell connection which associated with fruit firmness decrease and fruit dehiscence to illustrate the reasons for this specific fruit phenotypic and physiological changes. Expression analysis showed that ZMdERF1 and ZMdEIL2 transcription were more abundant in 'Taishanzaoxia' softening fruit and dehiscent fruit and their expression was inhibited by an ethylene inhibitor 1-methylcyclopropene. Therefore, ZMdERF1 and ZMdEIL2 expression were responses to endogenous ethylene and associated with fruit softening and dehiscence. ZMdPG1 expression was induced when fruit softening and dehiscence but this induction can be blocked by 1-MCP, indicating that ZMdPG1 was essential for fruit softening and dehiscence and its expression was mediated by the endogenously occurred ethylene. ZMdPG1 overexpression in Arabidopsis led to silique early dehiscence while suppressing ZMdPG1 expression by antisense ZMdPG1 prevented silique naturally opening. The result also suggested that ZMdPG1 related with the connection between cells that contributed to fruit softening and dehiscence. ZMdERF1 was more closely related with ethylene signaling but it was not directly regulated the ZMdPG1, which might be regulated by the synergic pattern of ethylene transcription factors because of both the ZMdERF1 and ZMdERF2 could interact with ZMdEIL2.

  12. 21 CFR 179.39 - Ultraviolet radiation for the processing and treatment of food.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Ultraviolet radiation for the processing and..., PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.39 Ultraviolet radiation for the processing and treatment of food. Ultraviolet radiation for the processing and treatment of food may be...

  13. Cognitive Food Processing in Binge-Eating Disorder: An Eye-Tracking Study.

    Science.gov (United States)

    Sperling, Ingmar; Baldofski, Sabrina; Lüthold, Patrick; Hilbert, Anja

    2017-08-19

    Studies indicate an attentional bias towards food in binge-eating disorder (BED); however, more evidence on attentional engagement and disengagement and processing of multiple attention-competing stimuli is needed. This study aimed to examine visual attention to food and non-food stimuli in BED. In n = 23 participants with full-syndrome and subsyndromal BED and n = 23 individually matched healthy controls, eye-tracking was used to assess attention to food and non-food stimuli during a free exploration paradigm and a visual search task. In the free exploration paradigm, groups did not differ in their initial fixation position. While both groups fixated non-food stimuli significantly longer than food stimuli, the BED group allocated significantly more attention towards food than controls. In the visual search task, groups did not differ in detection times. However, a significant detection bias for food was found in full-syndrome BED, but not in controls. An increased initial attention towards food was related to greater BED symptomatology and lower body mass index (BMI) only in full-syndrome BED, while a greater maintained attention to food was associated with lower BMI in controls. The results suggest food-biased visual attentional processing in adults with BED. Further studies should clarify the implications of attentional processes for the etiology and maintenance of BED.

  14. Ultra-processed foods and the limits of product reformulation.

    Science.gov (United States)

    Scrinis, Gyorgy; Monteiro, Carlos Augusto

    2018-01-01

    The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

  15. Biological reductive dechlorination of tetrachloroethylene and trichloroethylene to ethylene under methanogenic conditions

    International Nuclear Information System (INIS)

    Freedman, D.L.; Gossett, J.M.

    1989-01-01

    A biological process for remediation of groundwater contaminated with tetrachloroethylene (PCE) and trichloroethylene (TCE) can only be applied if the transformation products are environmentally acceptable. Studies with enrichment cultures of PCE- and TCE-degrading microorganisms provide evidence that, under methanogenic conditions, mixed cultures are able to completely dechlorinate PCE and TCE to ethylene, a product which is environmentally acceptable. Radiotracer studies with [ 14 C]PCE indicated that [ 14 C]ethylene was the terminal product; significant conversion to 14 CO 2 or 14 CH 4 was not observed. The rate-limiting step in the pathway appeared to be conversion of vinyl chloride to ethylene. To sustain reductive dechlorination of PCE and TCE, it was necessary to supply an electron donor; methanol was the most effective, although hydrogen, formate, acetate, and glucose also served. Studies with the inhibitor 2-bromoethanesulfonate suggested that methanogens played a key role in the observed biotransformations of PCE and TCE

  16. Availability of processed foods in the perimeter of public schools in urban areas.

    Science.gov (United States)

    Leite, Fernanda Helena Marrocos; Oliveira, Maria Aparecida de; Cremm, Elena Carvalho; Abreu, Débora Silva Costa de; Maron, Luana Rieffe; Martins, Paula Andrea

    2012-07-01

    To assess the availability of food in relation to their degree of industrial processing and the types of food stores in the perimeters of elementary schools. This is a cross-sectional study. 82 food stores located within a 500 m radius buffer of three public schools located in three distinct regions with different socioeconomic levels in the municipality of Santos, state of São Paulo, Brazil, were assessed. All streets within a 500-meter radius of the schools were covered, geographic coordinates were recorded and information about the stores and food items available were collected by direct observation and interview with store managers. Available food items were classified in relation to their degree of industrial processing as ultra-processed foods and minimally processed foods. Kernel's density maps were used to assess the degree of agglomeration of stores near the schools. The stores that offered mostly ultra-processed foods were significantly closer to schools than those who offered mostly minimally processed foods. There was a significant difference between the availability of processed food in different types of stores and between the three regions assessed. The data found by this work evidence that children who attend the three public schools assessed are exposed to an environment that encourages the consumption of ultra-processed foods through easier access of these products in the studied stores.

  17. Cognitive Load Alters Neuronal Processing of Food Odors.

    Science.gov (United States)

    Hoffmann-Hensel, Sonja Maria; Sijben, Rik; Rodriguez-Raecke, Rea; Freiherr, Jessica

    2017-10-31

    Obesity is a major health concern in modern societies. Although decreased physical activity and enhanced intake of high-caloric foods are important risk factors for developing obesity, human behavior during eating also plays a role. Previous studies have shown that distraction while eating increases food intake and leads to impaired processing of food stimuli. As olfaction is the most important sense involved in flavor perception, we used functional magnetic resonance imaging techniques to investigate the influence of cognitive memory load on olfactory perception and processing. Low- and high-caloric food odors were presented in combination with either low or high cognitive loads utilizing a memory task. The efficacy of the memory task was verified by a decrease in participant recall accuracy and an increase in skin conductance response during high cognitive load. Our behavioral data reveal a diminished perceived intensity for low- but not high-caloric food odors during high cognitive load. For low-caloric food odors, bilateral orbitofrontal (OFC) and piriform cortices (pirC) showed significantly lower activity during high compared with low cognitive load. For high-caloric food odors, a similar effect was established in pirC, but not in OFC. Insula activity correlates with higher intensity ratings found during the low cognitive load condition. We conclude lower activity in pirC and OFC to be responsible for diminished intensity perception, comparable to results in olfactory impaired patients and elderly. Further studies should investigate the influence of olfactory/gustatory intensities on food choices under distraction with special regards to low-caloric food. © The Author 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  18. Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods.

    Science.gov (United States)

    Kotsanopoulos, Konstantinos V; Arvanitoyannis, Ioannis S

    2015-01-01

    Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.

  19. Role of Ethylene in Lactuca sativa cv ;Grand Rapids' Seed Germination.

    Science.gov (United States)

    Abeles, F B

    1986-07-01

    Promotion of thermoinhibited (30 degrees C) lettuce (Lactuca sativa cv ;Grand Rapids') seed germination by ethylene is similar to the action of the gas in other hormonal systems. Ethylene was more active than propylene and ethane was inactive. An inhibitor of ethylene production, aminoethoxy-vinylglycine, reduced ethylene evolution and germination. Inhibitors of ethylene action such as, 5-methyl-7-chloro-4-ethoxycarbonylmethoxy-2,1,3-benzothiadiazole, 2,5-norbornadiene, and silver thiosulfate inhibited germination and the effect was reversed by the addition of ethylene to the gas phase. The action of ethylene appears to be due to the promotion of radial cell expansion in the embryonic hypocotyl. The action of N6-benzyladenine and fusiccocin, which also overcome thermoinhibition, appears to be due to a promotion of hypocotyl elongation. None of the germination promoters studied appeared to function by lowering the mechanical resistance of the endosperm to embryonic growth. Data presented here are consistent with the view that ethylene plays a role in lettuce seed germination under thermoinhibited and normal conditions.

  20. Modern processing technologies and food quality. 18th Food Technology Days '97 dedicated to prof. F. Bitenc

    International Nuclear Information System (INIS)

    Zlender, Bozidar; Gasperlin, Lea; Hocevar, Ivica; Slemenik, Barbka; Hocevar, Polona

    1997-01-01

    Modern processing technologies and food quality. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate students, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept

  1. Innovation drivers and barriers in food processing

    NARCIS (Netherlands)

    Fortuin, F.T.J.M.; Omta, S.W.F.

    2009-01-01

    Purpose - The food processing industry, confronted with increased global competition and more stringent customer demands, is pressurized to improve the pace and quality of its innovation processes. This paper aims to find out what factors constitute the main drivers and barriers to innovation and to

  2. FoodPro: A Web-Based Tool for Evaluating Covariance and Correlation NMR Spectra Associated with Food Processes

    Directory of Open Access Journals (Sweden)

    Eisuke Chikayama

    2016-10-01

    Full Text Available Foods from agriculture and fishery products are processed using various technologies. Molecular mixture analysis during food processing has the potential to help us understand the molecular mechanisms involved, thus enabling better cooking of the analyzed foods. To date, there has been no web-based tool focusing on accumulating Nuclear Magnetic Resonance (NMR spectra from various types of food processing. Therefore, we have developed a novel web-based tool, FoodPro, that includes a food NMR spectrum database and computes covariance and correlation spectra to tasting and hardness. As a result, FoodPro has accumulated 236 aqueous (extracted in D2O and 131 hydrophobic (extracted in CDCl3 experimental bench-top 60-MHz NMR spectra, 1753 tastings scored by volunteers, and 139 hardness measurements recorded by a penetrometer, all placed into a core database. The database content was roughly classified into fish and vegetable groups from the viewpoint of different spectrum patterns. FoodPro can query a user food NMR spectrum, search similar NMR spectra with a specified similarity threshold, and then compute estimated tasting and hardness, covariance, and correlation spectra to tasting and hardness. Querying fish spectra exemplified specific covariance spectra to tasting and hardness, giving positive covariance for tasting at 1.31 ppm for lactate and 3.47 ppm for glucose and a positive covariance for hardness at 3.26 ppm for trimethylamine N-oxide.

  3. FoodPro: A Web-Based Tool for Evaluating Covariance and Correlation NMR Spectra Associated with Food Processes.

    Science.gov (United States)

    Chikayama, Eisuke; Yamashina, Ryo; Komatsu, Keiko; Tsuboi, Yuuri; Sakata, Kenji; Kikuchi, Jun; Sekiyama, Yasuyo

    2016-10-19

    Foods from agriculture and fishery products are processed using various technologies. Molecular mixture analysis during food processing has the potential to help us understand the molecular mechanisms involved, thus enabling better cooking of the analyzed foods. To date, there has been no web-based tool focusing on accumulating Nuclear Magnetic Resonance (NMR) spectra from various types of food processing. Therefore, we have developed a novel web-based tool, FoodPro, that includes a food NMR spectrum database and computes covariance and correlation spectra to tasting and hardness. As a result, FoodPro has accumulated 236 aqueous (extracted in D₂O) and 131 hydrophobic (extracted in CDCl₃) experimental bench-top 60-MHz NMR spectra, 1753 tastings scored by volunteers, and 139 hardness measurements recorded by a penetrometer, all placed into a core database. The database content was roughly classified into fish and vegetable groups from the viewpoint of different spectrum patterns. FoodPro can query a user food NMR spectrum, search similar NMR spectra with a specified similarity threshold, and then compute estimated tasting and hardness, covariance, and correlation spectra to tasting and hardness. Querying fish spectra exemplified specific covariance spectra to tasting and hardness, giving positive covariance for tasting at 1.31 ppm for lactate and 3.47 ppm for glucose and a positive covariance for hardness at 3.26 ppm for trimethylamine N -oxide.

  4. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

    Science.gov (United States)

    Teodorowicz, Malgorzata; van Neerven, Joost

    2017-01-01

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins. PMID:28777346

  5. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.

    Science.gov (United States)

    Teodorowicz, Malgorzata; van Neerven, Joost; Savelkoul, Huub

    2017-08-04

    The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.

  6. [Food processing industry--the salt shock to the consumers].

    Science.gov (United States)

    Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

    2010-05-01

    Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

  7. Determination of non-volatile radiolytic compounds in ethylene co-vinyl alcohol

    International Nuclear Information System (INIS)

    Kothapalli, A.; Sadler, G.

    2003-01-01

    The use of ionizing radiation on food contact polymers is increasing due to the critical role of the package in holding or containing the irradiated foods [Food Add. Contam. 18(6) (2001) 475]. Irradiation benefits the food if properly applied and the food is pre-packaged prior to irradiation to protect it from subsequent recontamination. The United States Food and Drug Administration (USFDA) has approved the use of ionizing radiation within the dosage range of 0-60 kGy on limited films since the 1960s [USFDA 21CFR 179.45]. The obstacle in the way of approval of additional polymers is that FDA fears that these materials may undergo changes during irradiation producing toxic radiolytic fragments. Ethylene co-vinyl alcohol (EVOH), which is often used in food applications, is not approved by the FDA for pre-packaged irradiated foods. The present work examines the non-volatile radiolytic compounds, which may be formed due to exposure to gamma irradiation at the dosage levels of 3 and 10 kGy versus a non-radiated control. Irradiated EVOH is subjected to extraction with 95:5 ethanol and water (by volume) as the food simulating solvent (FSS) for a period of 10 days at 40 deg. C, which models the amount of radiolytic compound a food would extract in 1 year [USFDA Chemistry Requirement for Food Contact Notification]. The FSS is then analyzed for the presence of non-volatile compounds using advanced liquid chromatographic techniques. The chromatograms obtained from different dosages show that non-volatile radiolytic compounds are not formed in EVOH and it would, therefore be in compliance with safety demands of USFDA [Available at: http://www.cfsan.fda.gov/~dms/opa-guid.htmlref and http://www.access.gpo.gov/nara/cfr/cfr-table-search.htmlpage1

  8. Determination of non-volatile radiolytic compounds in ethylene co-vinyl alcohol

    Science.gov (United States)

    Kothapalli, A.; Sadler, G.

    2003-08-01

    The use of ionizing radiation on food contact polymers is increasing due to the critical role of the package in holding or containing the irradiated foods [Food Add. Contam. 18(6) (2001) 475]. Irradiation benefits the food if properly applied and the food is pre-packaged prior to irradiation to protect it from subsequent recontamination. The United States Food and Drug Administration (USFDA) has approved the use of ionizing radiation within the dosage range of 0-60 kGy on limited films since the 1960s [USFDA 21CFR 179.45]. The obstacle in the way of approval of additional polymers is that FDA fears that these materials may undergo changes during irradiation producing toxic radiolytic fragments. Ethylene co-vinyl alcohol (EVOH), which is often used in food applications, is not approved by the FDA for pre-packaged irradiated foods. The present work examines the non-volatile radiolytic compounds, which may be formed due to exposure to gamma irradiation at the dosage levels of 3 and 10 kGy versus a non-radiated control. Irradiated EVOH is subjected to extraction with 95:5 ethanol and water (by volume) as the food simulating solvent (FSS) for a period of 10 days at 40 °C, which models the amount of radiolytic compound a food would extract in 1 year [USFDA Chemistry Requirement for Food Contact Notification]. The FSS is then analyzed for the presence of non-volatile compounds using advanced liquid chromatographic techniques. The chromatograms obtained from different dosages show that non-volatile radiolytic compounds are not formed in EVOH and it would, therefore be in compliance with safety demands of USFDA [Available at: http://www.cfsan.fda.gov/~dms/opa-guid.html#ref and http://www.access.gpo.gov/nara/cfr/cfr-table-search.html#page1].

  9. Methionine metabolism and ethylene formation in etiolated pea stem sections

    International Nuclear Information System (INIS)

    Schilling, N.; Kende, H.

    1979-01-01

    Stem sections of etiolated pea seedlings (Pisum sativum L. cv. Alaska) were incubated overnight on tracer amounts of L-[U- 14 C]methionine and, on the following morning, on 0.1 millimolar indoleacetic acid to induce ethylene formation. Following the overnight incubation, over 70% of the radioactivity in the soluble fraction was shown to be associated with S-methylmethionine (SMM). The specific radioactivity of the ethylene evolved closely paralleled that of carbon atoms 3 and 4 of methionine extracted from the tissue and was always higher than that determined for carbon atoms 3 and 4 of extracted SMM. Overnight incubation of pea stem sections on 1 millimolar methionine enhanced indoleacetic acid-induced ethylene formation by 5 to 10%. Under the same conditions, 1 millimolar homocysteine thiolactone increased ethylene synthesis by 20 to 25%, while SMM within a concentration range of 0.1 to 10 millimolar did not influence ethylene production. When unlabeled methionine or homocysteine thiolactone was applied to stem sections which had been incubated overnight in L-[U- 14 C]methionine, the specific radioactivity of the ethylene evolved was considerably lowered. Application of unlabeled SMM reduced the specific radioactivity of ethylene only slightly

  10. Ethylene and carbon dioxide exchange in leaves and whole plants

    Energy Technology Data Exchange (ETDEWEB)

    Woodrow, L

    1989-01-01

    This investigation addresses the interactions between CO{sub 2}, ethylene, and photosynthetic carbon metabolism in Lycopersicon esculentum Mill. and Xanthium strumarium L. Rates of ethylene release were examined at alternate leaf positions on vegetative tomato plants. The rates of endogenous and ACC-stimulated ethylene release per unit leaf area were highest in the young, rapidly expanding leaves. When plants were grown under CO{sub 2} enrichment rates of ethylene release from the leaf tissue were consistently higher than from tissue grown at ambient levels. Elevated CO{sub 2} concentrations during short-term incubations further enhanced the rates of ethylene release. Ethylene release from ethephon (2-chloroethylphosphonic acid) applied to intact tomato plants provided a model system in which to study the effects of ethylene on photosynthetic metabolism and carbon partitioning. The ethephon treated plants exhibited leaf epinasty, flower bud abscission, inhibition of leaf expansion, adventitious root development, and reduction of dry matter accumulation and growth over time. Rates of steady state photosynthesis, respiration, photorespiration, transpiration, and partitioning of recently fixed {sup 14}C into neutral, acidic, basic, and insoluble leaf fractions were unaltered 24 h after ethephon application.

  11. Potential applications of process irradiation in Irish industry

    International Nuclear Information System (INIS)

    Upton, Mary

    1985-01-01

    Dr. Mary Upton draws attention to the U.S.A. Food and Drugs Administration agreement to allow irradiation for fresh fruit and vegetables of up to one kilogray and of spices up to 30 kilograys. There is also the likelihood of favourable legislation in the U.K. later this year. The potential for Irish industry may well lie in the extension of shelf-life of poultry, fish, fruit and vegetables; salmonella eradication; control of sprouting in potatoes and onions; treatment of food additives such as spices and enzymes; the replacement of ethylene oxide or of ethylene dibromide as preservatives, residues of which are currently considered somewhat suspect for health reasons

  12. Conditions and constraints of food processing in space

    Science.gov (United States)

    Fu, B.; Nelson, P. E.; Mitchell, C. A. (Principal Investigator)

    1994-01-01

    Requirements and constraints of food processing in space include a balanced diet, food variety, stability for storage, hardware weight and volume, plant performance, build-up of microorganisms, and waste processing. Lunar, Martian, and space station environmental conditions include variations in atmosphere, day length, temperature, gravity, magnetic field, and radiation environment. Weightlessness affects fluid behavior, heat transfer, and mass transfer. Concerns about microbial behavior include survival on Martian and lunar surfaces and in enclosed environments. Many present technologies can be adapted to meet space conditions.

  13. Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

    Science.gov (United States)

    Kim, Og Yeon; Shim, Soonmi

    2014-01-01

    BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption. PMID:24944779

  14. Using the theory of planned behavior to determine factors influencing processed foods consumption behavior.

    Science.gov (United States)

    Seo, Sunhee; Kim, Og Yeon; Shim, Soonmi

    2014-06-01

    The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

  15. Patented Techniques for Acrylamide Mitigation in High-Temperature Processed Foods

    DEFF Research Database (Denmark)

    Mariotti, Salome; Pedreschi, Franco; Antonio Carrasco, José

    2011-01-01

    Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous com-pounds may form as well, such as acrylamide. Maillard reaction is believed to be the main...... for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes.......Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous com-pounds may form as well, such as acrylamide. Maillard reaction is believed to be the main...... route for acrylamide for-mation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based ei-ther on: (i) Changing process parameters (e...

  16. Impact of food processing and detoxification treatments on mycotoxin contamination.

    Science.gov (United States)

    Karlovsky, Petr; Suman, Michele; Berthiller, Franz; De Meester, Johan; Eisenbrand, Gerhard; Perrin, Irène; Oswald, Isabelle P; Speijers, Gerrit; Chiodini, Alessandro; Recker, Tobias; Dussort, Pierre

    2016-11-01

    Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

  17. Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies.

    Science.gov (United States)

    Kussaga, Jamal B; Jacxsens, Liesbeth; Tiisekwa, Bendantunguka Pm; Luning, Pieternel A

    2014-08-01

    This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety. © 2014 Society of Chemical Industry.

  18. Food irradiation : estimates of cost of processing

    International Nuclear Information System (INIS)

    Krishnamurthy, K.; Bongirwar, D.R.

    1987-01-01

    For estimating the cost of food irradiation, three factors have to be taken into consideration. These are : (1) capital cost incurred on irradiation device and its installation, (2) recurring or running cost which includes maintenance cost and operational expenditure, and (3) product specific cost dependent on the factors specific to the food item to be processed, its storage, handling and distribution. A simple method is proposed to provide estimates of capital costs and running costs and it is applied to prepare a detailed estimate of costs for irradiation processing of onions and fish in India. The cost of processing onions worked out to be between Rs. 40 to 120 per 1000 Kg and for fish Rs 354 per 1000 Kg. These estimates do not take into account transparation costs and fluctuations in marketing procedures. (M.G.B.). 7 tables

  19. Landmarks in the historical development of twenty first century food processing technologies.

    Science.gov (United States)

    Misra, N N; Koubaa, Mohamed; Roohinejad, Shahin; Juliano, Pablo; Alpas, Hami; Inácio, Rita S; Saraiva, Jorge A; Barba, Francisco J

    2017-07-01

    Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Modification of carbon nanotubes with fluorinated ionic liquid for improving processability of fluoro-ethylene-propylene

    Energy Technology Data Exchange (ETDEWEB)

    Ma, Hongyang; Chu, Benjamin; Hsiao, Benjamin S.

    2017-02-01

    Fluorinated ionic liquid (F-IL), 1-(3-perfluorooctylpropyl)-3-methylimidazolium bis(perfluoroethylsufonyl)amine, had been successfully prepared and employed to modify multi-wall carbon nanotubes (MWCNTs) for improving the processability of fluoro-ethylene-propylene (FEP). The thermally decomposed temperature of F-IL was higher than 350 °C measured by thermal gravimetric analysis (TGA) which indicated that the fluorinated ionic liquid could be suitable for melting blend with FEP (blending at 290 °C) by a twin-screw extruder. Through “cation-π” interaction between the imidazolium cation of F-IL and the graphene surface of MWCNTs, MWCNTs can be modified with F-IL and used as nanofillers to improve the dispersity of MWCNTs in fluorocopolymer FEP verified by SEM images of the FEP nanocomposite. The structural characterization and mechanical property of FEP nanocomposite during the deformation were investigated by tensile experiments and simultaneous time-resolved wide-angle X-ray diffraction (WAXD) and small-angle X-ray scattering (SAXS) techniques.

  1. Ion-molecule reactions in the binary mixture of ethylene oxide and trioxane, 1

    International Nuclear Information System (INIS)

    Kumakura, Minoru; Sugiura, Toshio.

    1977-01-01

    The formation mechanism of protonated molecular ions by cross-reactions in ethylene oxide-trioxane mixtures has been studied with use of a modified time-of-flight mass spectrometer. The precursors of the product ions were determined by analysis of the fine structure of their ionization efficiency curves using deuterated ethylene oxide. Protonated ethylene oxide is formed by the hydrogen atom transfer reaction of ethylene oxide molecular ion with trioxane, and protonated trioxane by the proton transfer reaction of CHO + (from ethylene oxide) with trioxane. In the ion-molecule reactions of ethylene-d 4 oxide-trioxane mixtures, appreciable isotope effect was observed. The CHO + from ethylene oxide is an important reactant ion as compared with that from trioxane in the proton transfer reaction, and CHO + from ethylene oxide was suggested as a thermal reactive ion. The order of proton affinity could be estimated from the proton transfer reactions involving CHO + . It was found that the proton affinity of trioxane is smaller than that of ethylene oxide. (auth.)

  2. RhHB1 mediates the antagonism of gibberellins to ABA and ethylene during rose (Rosa hybrida) petal senescence.

    Science.gov (United States)

    Lü, Peitao; Zhang, Changqing; Liu, Jitao; Liu, Xiaowei; Jiang, Guimei; Jiang, Xinqiang; Khan, Muhammad Ali; Wang, Liangsheng; Hong, Bo; Gao, Junping

    2014-05-01

    Rose (Rosa hybrida) is one of the most important ornamental plants worldwide; however, senescence of its petals terminates the ornamental value of the flower, resulting in major economic loss. It is known that the hormones abscisic acid (ABA) and ethylene promote petal senescence, while gibberellins (GAs) delay the process. However, the molecular mechanisms underlying the antagonistic effects amongst plant hormones during petal senescence are still unclear. Here we isolated RhHB1, a homeodomain-leucine zipper I transcription factor gene, from rose flowers. Quantitative RT-PCR and GUS reporter analyses showed that RhHB1 was strongly expressed in senescing petals, and its expression was induced by ABA or ethylene in petals. ABA or ethylene treatment clearly accelerated rose petal senescence, while application of the gibberellin GA3 delayed the process. However, silencing of RhHB1 delayed the ABA- or ethylene-mediated senescence, and resulted in higher petal anthocyanin levels and lower expression of RhSAG12. Moreover, treatment with paclobutrazol, an inhibitor of GA biosynthesis, repressed these delays. In addition, silencing of RhHB1 blocked the ABA- or ethylene-induced reduction in expression of the GA20 oxidase encoded by RhGA20ox1, a gene in the GA biosynthetic pathway. Furthermore, RhHB1 directly binds to the RhGA20ox1 promoter, and silencing of RhGA20ox1 promoted petal senescence. Eight senescence-related genes showed substantial differences in expression in petals after treatment with GA3 or paclobutrazol. These results suggest that RhHB1 mediates the antagonistic effect of GAs on ABA and ethylene during rose petal senescence, and that the promotion of petal senescence by ABA or ethylene operates through an RhHB1-RhGA20ox1 regulatory checkpoint. © 2014 The Authors The Plant Journal © 2014 John Wiley & Sons Ltd.

  3. Mechanistic Insights in Ethylene Perception and Signal Transduction1

    Science.gov (United States)

    Ju, Chuanli; Chang, Caren

    2015-01-01

    The gaseous hormone ethylene profoundly affects plant growth, development, and stress responses. Ethylene perception occurs at the endoplasmic reticulum membrane, and signal transduction leads to a transcriptional cascade that initiates diverse responses, often in conjunction with other signals. Recent findings provide a more complete picture of the components and mechanisms in ethylene signaling, now rendering a more dynamic view of this conserved pathway. This includes newly identified protein-protein interactions at the endoplasmic reticulum membrane, as well as the major discoveries that the central regulator ETHYLENE INSENSITIVE2 (EIN2) is the long-sought phosphorylation substrate for the CONSTITUTIVE RESPONSE1 protein kinase, and that cleavage of EIN2 transmits the signal to the nucleus. In the nucleus, hundreds of potential gene targets of the EIN3 master transcription factor have been identified and found to be induced in transcriptional waves, and transcriptional coregulation has been shown to be a mechanism of ethylene cross talk. PMID:26246449

  4. Pollination increases ethylene production in Lilium hybrida cv. Brindisi flowers but does not affect the time to tepal senescence or tepal abscission.

    Science.gov (United States)

    Pacifici, Silvia; Prisa, Domenico; Burchi, Gianluca; van Doorn, Wouter G

    2015-01-15

    In many species, pollination induces a rapid increase in ethylene production, which induces early petal senescence, petal abscission, or flower closure. Cross-pollination in Lilium hybrida cv. Brindisi resulted in a small increase in flower ethylene production. In intact plants and in isolated flowers, pollination had no effect on the time to tepal senescence or tepal abscission. When applied to closed buds of unpollinated flowers, exogenous ethylene slightly hastened the time to tepal senescence and abscission. However, exogenous ethylene had no effect when the flowers had just opened, i.e. at the time of pollination. Experiments with silver thiosulphate, which blocks the ethylene receptor, indicated that endogenous ethylene had a slight effect on the regulation of tepal senescence and tepal abscission, although only at the time the tepals were still inside buds and not in open flowers. Low ethylene-sensitivity after anthesis therefore explains why pollination had no effect on the processes studied. Copyright © 2014 Elsevier GmbH. All rights reserved.

  5. Ultra-processed food consumption and excess weight among US adults.

    Science.gov (United States)

    Juul, Filippa; Martinez-Steele, Euridice; Parekh, Niyati; Monteiro, Carlos A; Chang, Virginia W

    2018-05-06

    Ultra-processed foods provide 58 % of energy intake and 89 % of added sugars in the American diet. Nevertheless, the association between ultra-processed foods and excess weight has not been investigated in a US sample. The present investigation therefore aims to examine the association between ultra-processed foods and excess weight in a nationally representative sample of US adults. We performed a cross-sectional analysis of anthropometric and dietary data from 15 977 adults (20-64 years) participating in the National Health and Nutrition Examination Survey 2005-2014. Dietary data were collected by 24-h recall. Height, weight and waist circumference (WC) were measured. Foods were classified as ultra-processed/non-ultra-processed according to the NOVA classification. Multivariable linear and logistic regression was used to evaluate the association between ultra-processed food consumption (% energy) and BMI, WC and odds of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity (men: WC≥102 cm, women: WC≥88 cm). Prevalence of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity was 69·2, 36·1 and 53·0 %, respectively. Consuming ≥74·2 v. ≤36·5 % of total energy from ultra-processed foods was associated with 1·61 units higher BMI (95 % CI 1·11, 2·10), 4·07 cm greater WC (95 % CI 2·94, 5·19) and 48, 53 and 62 % higher odds of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity, respectively (OR 1·48; 95 % CI 1·25, 1·76; OR 1·53; 95 % CI 1·29, 1·81; OR 1·62; 95 % CI 1·39, 1·89, respectively; P for trendprocessed food consumption was found for BMI (F 4,79=4·89, P=0·002), WC (F 4,79=3·71, P=0·008) and BMI≥25 kg/m2 (F 4,79=5·35, Pprocessed food is associated with excess weight, and that the association is more pronounced among women.

  6. Inhibition of ethylene response by 1-methylcyclopropene in potted ornamental pepper

    Directory of Open Access Journals (Sweden)

    Fernando Luiz Finger

    2015-06-01

    Full Text Available In the face of great potential of 1-MCP in blocking ethylene action, this study aimed to evaluate the efficacy of 1-MCP on ethylene action and extend the post-production of ornamental peppers Capsicum annuum potted plants. Ornamental pepper cultivar Calypso shows complete abscission of leaves when exposed to 10µL L-1 ethylene. By exposing plants to ethylene, significant drops on a, b and total chlorophyll were found at the end of the treatment. Nevertheless, no changes on leaf total carotenoid were observed after the treatment with ethylene. When the plants were treated with 1-methylcyclopropene (1-MCP, followed or not by treatment with ethylene, contents of a, b, total chlorophyll and carotenoid remained unchanged. Control plants showed no changes in chlorophylls or carotenoid contents after 48 hours from moving the pots from greenhouse to indoor conditions illuminated with white fluorescent light. The 1-MCP was able to prolong the post production shelf life, by inhibiting the abscission of leaves. Plants treated with 1-MCP, followed by ethylene had 38% accumulated leaf abscission, after 18 days of post production life, similar to control plants. After the same period, plants treated only with 1-MCP had 22% leaf abscission. The 1-MCP partially blocked ethylene and induced leaf abscission. Regardless which treatment was applied during post production life, there was a continuous decrease on leaf chlorophyll content beyond 18th day. Thus, 1-MCP was effective in preventing leaf abscission even in the presence of ethylene, avoiding deleterious effects of ethylene by blocking its receptor sites.

  7. How the Food Processing Industry Is Diversifying Rural Minnesota. JSRI Working Paper.

    Science.gov (United States)

    Fennelly, Katherine; Leitner, Helga

    The diversification of rural Minnesota is largely the result of the restructuring of the food processing industry and its recruitment of low-wage laborers. The relocation and expansion of food processing plants into rural areas of Minnesota creates a demand for low-wage labor that can not be met locally. Food processing businesses attract…

  8. Price dynamics of crude oil and the regional ethylene markets

    International Nuclear Information System (INIS)

    Masih, Mansur; Algahtani, Ibrahim; De Mello, Lurion

    2010-01-01

    This paper is the first attempt to investigate: (1) is the crude oil (WTI) price significantly related to the regional ethylene prices in the Naphtha intensive ethylene markets of the Far East, North West Europe, and the Mediterranean? (2) What drives the regional ethylene prices? The paper is motivated by the recent and growing debate on the lead-lag relationship between crude oil and ethylene prices. Our findings, based on the long-run structural modelling approach of Pesaran and Shin, and subject to the limitations of the study, tend to suggest: (1) crude oil (WTI) price is cointegrated with the regional ethylene prices (2) our within-sample error-correction model results tend to indicate that although the ethylene prices in North West Europe and the Mediterranean were weakly endogenous, the Far East ethylene price was weakly exogenous both in the short and long term. These results are consistent, during most of the period under review (2000.1-2006.4) with the surge in demand for ethylene throughout the Far East, particularly in China and South Korea. However, during the post-sample forecast period as evidenced in our variance decompositions analysis, the emergence of WTI as a leading player as well, is consistent with the recent surge in WTI price (fuelled mainly, among others, by the strong hedging activities in the WTI futures/options and refining tightness) reflecting the growing importance of input cost in determining the dynamic interactions of input and product prices. (author)

  9. Food safety issues of high pressure processed fruit/vegetable juices

    Czech Academy of Sciences Publication Activity Database

    Houška, M.; Strohalm, J.; Totušek, J.; Tříska, Jan; Vrchotová, Naděžda; Gabrovská, D.; Otová, B.; Gresová, P.

    2007-01-01

    Roč. 27, č. 1 (2007), s. 157-162 ISSN 0895-7959 R&D Projects: GA MZe QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : Vegetable juices * High pressure processing * Food safety * Anti-mutagenic activity Subject RIV: GM - Food Processing Impact factor: 0.840, year: 2007

  10. Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions.

    Science.gov (United States)

    Seidel, Kathrin; Kahl, Johannes; Paoletti, Flavio; Birlouez, Ines; Busscher, Nicolaas; Kretzschmar, Ursula; Särkkä-Tirkkonen, Marjo; Seljåsen, Randi; Sinesio, Fiorella; Torp, Torfinn; Baiamonte, Irene

    2015-02-01

    The market for processed food is rapidly growing. The industry needs methods for "processing with care" leading to high quality products in order to meet consumers' expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F = 90.72, p processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food.

  11. Deformation of confined poly(ethylene oxide) in multilayer films.

    Science.gov (United States)

    Lai, Chuan-Yar; Hiltner, Anne; Baer, Eric; Korley, LaShanda T J

    2012-04-01

    The effect of confinement on the deformation behavior of poly(ethylene oxide) (PEO) was studied using melt processed coextruded poly(ethylene-co-acrylic acid) (EAA) and PEO multilayer films with varying PEO layer thicknesses from 3600 to 25 nm. The deformation mechanism was found to shift as layer thickness was decreased between 510 and 125 nm, from typical axial alignment of the crystalline fraction, as seen in bulk materials, to nonuniform micronecking mechanisms found in solution-grown single crystals. This change was evaluated via tensile testing, wide-angle X-ray diffraction (WAXD), atomic force microscopy (AFM), and differential scanning calorimetry (DSC). With the commercially relevant method of melt coextrusion, we were able to overcome the limitations to the testing of solution-grown single crystals, and the artifacts that occur from their handling, and bridged the gap in knowledge between thick bulk materials and thin single crystals.

  12. Membranes for Food and Bioproduct Processing

    Science.gov (United States)

    Avram, Alexandru M.

    Modified membranes for process intensification in biomass hydrolysis: Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to a more efficient and cheaper operation. This research attempts to develop membranes that would usher the economics of the biochemical conversion of lignocellulosic biomass into fuels and chemicals by recycling the expensive ionic liquid. The overall aim of this work is the development of novel membranes with unique surface properties that enable the selective separation of non-reacted cellulose and hydrolysis sugars from ionic liquids. Nanofiltration separation for application in food product engineering: With the advent of the modern, well-informed consumer who has high expectations from the nutritional value of consumed food products, novel approaches are being developed to produce nutrient-enhanced foods and drinks. As a response to the consumer needs, different techniques to recover, concentrate and retain as much as possible of bioactive compounds are being investigated. Membrane technology has the advantage of selective fractionation of food products (e.g. salt removal, removal of bitter-tasting compounds or removal of sugar for sweet taste adjustment), volume reduction, and product recovery at mild conditions. In this work, we use nanofiltration in dead-end and crossflow mode to concentrate polyphenols from blueberry pomace. Blueberry

  13. The proton dynamics of ethylene glycol

    CERN Document Server

    Novikov, A G; Sobolev, O V

    2002-01-01

    The results of inelastic neutron scattering experiments on ethylene glycol at T=300 K, T=348 K and T=393 K by using the 'direct-geometry' double time-of-flight neutron-scattering spectrometer DIN-2PI (Frank Laboratory of Neutron Physics, JINR, Dubna) are presented. The quasi-elastic and inelastic components of the neutron scattering have been considered. The diffusion characteristics and generalized frequency distributions for protons of ethylene glycol molecules were obtained from the neutron-scattering spectra. (orig.)

  14. Lace plant ethylene receptors, AmERS1a and AmERS1c, regulate ethylene-induced programmed cell death during leaf morphogenesis.

    Science.gov (United States)

    Rantong, Gaolathe; Evans, Rodger; Gunawardena, Arunika H L A N

    2015-10-01

    The lace plant, Aponogeton madagascariensis, is an aquatic monocot that forms perforations in its leaves as part of normal leaf development. Perforation formation occurs through developmentally regulated programmed cell death (PCD). The molecular basis of PCD regulation in the lace plant is unknown, however ethylene has been shown to play a significant role. In this study, we examined the role of ethylene receptors during perforation formation. We isolated three lace plant ethylene receptors AmERS1a, AmERS1b and AmERS1c. Using quantitative PCR, we examined their transcript levels at seven stages of leaf development. Through laser-capture microscopy, transcript levels were also determined in cells undergoing PCD and cells not undergoing PCD (NPCD cells). AmERS1a transcript levels were significantly lower in window stage leaves (in which perforation formation and PCD are occurring) as compared to all other leaf developmental stages. AmERS1a and AmERS1c (the most abundant among the three receptors) had the highest transcript levels in mature stage leaves, where PCD is not occurring. Their transcript levels decreased significantly during senescence-associated PCD. AmERS1c had significantly higher transcript levels in NPCD compared to PCD cells. Despite being significantly low in window stage leaves, AmERS1a transcripts were not differentially expressed between PCD and NPCD cells. The results suggested that ethylene receptors negatively regulate ethylene-controlled PCD in the lace plant. A combination of ethylene and receptor levels determines cell fate during perforation formation and leaf senescence. A new model for ethylene emission and receptor expression during lace plant perforation formation and senescence is proposed.

  15. Large Eddy Simulation of High-Speed, Premixed Ethylene Combustion

    Science.gov (United States)

    Ramesh, Kiran; Edwards, Jack R.; Chelliah, Harsha; Goyne, Christopher; McDaniel, James; Rockwell, Robert; Kirik, Justin; Cutler, Andrew; Danehy, Paul

    2015-01-01

    A large-eddy simulation / Reynolds-averaged Navier-Stokes (LES/RANS) methodology is used to simulate premixed ethylene-air combustion in a model scramjet designed for dual mode operation and equipped with a cavity for flameholding. A 22-species reduced mechanism for ethylene-air combustion is employed, and the calculations are performed on a mesh containing 93 million cells. Fuel plumes injected at the isolator entrance are processed by the isolator shock train, yielding a premixed fuel-air mixture at an equivalence ratio of 0.42 at the cavity entrance plane. A premixed flame is anchored within the cavity and propagates toward the opposite wall. Near complete combustion of ethylene is obtained. The combustor is highly dynamic, exhibiting a large-scale oscillation in global heat release and mass flow rate with a period of about 2.8 ms. Maximum heat release occurs when the flame front reaches its most downstream extent, as the flame surface area is larger. Minimum heat release is associated with flame propagation toward the cavity and occurs through a reduction in core flow velocity that is correlated with an upstream movement of the shock train. Reasonable agreement between simulation results and available wall pressure, particle image velocimetry, and OH-PLIF data is obtained, but it is not yet clear whether the system-level oscillations seen in the calculations are actually present in the experiment.

  16. No efficacy of processed Fabuless (Olibra) in suppressing appetite or food intake.

    Science.gov (United States)

    Smit, H J; Keenan, E; Kovacs, E M R; Wiseman, S A; Peters, H P F; Mela, D J; Rogers, P J

    2011-01-01

    To investigate the feasibility of Fabuless (previously called Olibra and Reducal) as a food ingredient for food intake and appetite reduction, by assessing the effects of food processing on efficacy. In total, 24 healthy volunteers (16 female, 8 male; age: 18-43 years; body mass index: 18-37 kg/m(2)) took part in a randomized, placebo-controlled, double-blinded, cross-over trial. Yoghurt-based meal replacement drinks (containing processed or unprocessed Fabuless, or a control fat) were followed by an ad libitum lunch and evening meal (dinner). Key outcome measures were energy intake and self-reported appetite ratings. Compared with control, only unprocessed Fabuless reduced subsequent energy intake, although only during dinner (P processed and unprocessed: 4.3, 3.9 and 4.2 MJ, respectively) and not during lunch (3.6, 3.7 and 3.6 MJ). Self-reported appetite scores did not differ between treatments. Although modest effects of unprocessed Fabuless were seen on food intake, but not on appetite, the ingredient was not robust to common food-manufacturing processes (thermal and shear processing). Claims on reduced food intake and appetite relating to this ingredient in food products are, therefore, only valid if functionality has been demonstrated after all relevant processing and storage steps.

  17. 46 CFR 154.1730 - Ethylene oxide: Loading and off loading.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 5 2010-10-01 2010-10-01 false Ethylene oxide: Loading and off loading. 154.1730... Operating Requirements § 154.1730 Ethylene oxide: Loading and off loading. (a) The master shall ensure that before ethylene oxide is loaded into a cargo tank: (1) The tank is thoroughly clean, dry, and free of...

  18. Effects of abscisic acid on ethylene biosynthesis and perception in Hibiscus rosa-sinensis L. flower development

    Science.gov (United States)

    Trivellini, Alice; Ferrante, Antonio; Vernieri, Paolo; Serra, Giovanni

    2011-01-01

    The effect of the complex relationship between ethylene and abscisic acid (ABA) on flower development and senescence in Hibiscus rosa-sinensis L. was investigated. Ethylene biosynthetic (HrsACS and HrsACO) and receptor (HrsETR and HrsERS) genes were isolated and their expression evaluated in three different floral tissues (petals, style–stigma plus stamens, and ovaries) of detached buds and open flowers. This was achieved through treatment with 0.1 mM 1-aminocyclopropane-1-carboxylic acid (ACC) solution, 500 nl l−1 methylcyclopropene (1-MCP), and 0.1 mM ABA solution. Treatment with ACC and 1-MCP confirmed that flower senescence in hibiscus is ethylene dependent, and treatment with exogenous ABA suggested that ABA may play a role in this process. The 1-MCP impeded petal in-rolling and decreased ABA content in detached open flowers after 9 h. This was preceded by an earlier and sequential increase in ABA content in 1-MCP-treated petals and style–stigma plus stamens between 1 h and 6 h. ACC treatment markedly accelerated flower senescence and increased ethylene production after 6 h and 9 h, particularly in style–stigma plus stamens. Ethylene evolution was positively correlated in these floral tissues with the induction of the gene expression of ethylene biosynthetic and receptor genes. Finally, ABA negatively affected the ethylene biosynthetic pathway and tissue sensitivity in all flower tissues. Transcript abundance of HrsACS, HrsACO, HrsETR, and HrsERS was reduced by exogenous ABA treatment. This research underlines the regulatory effect of ABA on the ethylene biosynthetic and perception machinery at a physiological and molecular level when inhibitors or promoters of senescence are exogenously applied. PMID:21841180

  19. The effect of ethylene on root growth of Zea mays seedlings

    Science.gov (United States)

    Whalen, M. C.; Feldman, L. J.

    1988-01-01

    The control of primary root growth in Zea mays cv. Merit by ethylene was examined. At applied concentrations of ethylene equal to or greater than 0.1 microliter L-1, root elongation during 24 h was inhibited. The half-maximal response occurred at 0.6 microliter L-1 and the response saturated at 6 microliters L-1. Inhibition of elongation took place within 20 min. However, after ethylene was removed, elongation recovered to control values within 15 min. Root elongation was also inhibited by green light. The inhibition caused by a 24-h exposure to ethylene was restricted to the elongating region just behind the apex, with inhibition of cortical cell elongation being the primary contributor to the effect. Based on use of 2,5-norbornadiene, a gaseous competitive inhibitor of ethylene, it was concluded that endogenous ethylene normally inhibits root elongation.

  20. Perspective of Micro Process Engineering for Thermal Food Treatment.

    Science.gov (United States)

    Mathys, Alexander

    2018-01-01

    Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature-time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly. Owing to the modularity, flexibility, and continuous operation of micro process engineering, thermal processes from the lab to the pilot and industrial scales can be more effectively upscaled. A case study on thermal inactivation demonstrated the feasibility of transferring lab results to the pilot scale. It was shown that micro process engineering applications in thermal food treatment may be relevant to both research and industrial operations. Scaling of micro structured devices is made possible through the use of numbering-up approaches; however, reduced investment costs and a hygienic design must be assured.

  1. Selective dehydration of bio-ethanol to ethylene catalyzed by lanthanum-phosphorous-modified HZSM-5: influence of the fusel.

    Science.gov (United States)

    Hu, Yaochi; Zhan, Nina; Dou, Chang; Huang, He; Han, Yuwang; Yu, Dinghua; Hu, Yi

    2010-11-01

    Bio-ethanol dehydration to ethylene is an attractive alternative to oil-based ethylene. The influence of fusel, main byproducts in the fermentation process of bio-ethanol production, on the bio-ethanol dehydration should not be ignored. We studied the catalytic dehydration of bio-ethanol to ethylene over parent and modified HZSM-5 at 250°C, with weight hourly space velocity (WHSV) equal to 2.0/h. The influences of a series of fusel, such as isopropanol, isobutanol and isopentanol, on the ethanol dehydration over the catalysts were investigated. The 0.5%La-2%PHZSM-5 catalyst exhibited higher ethanol conversion (100%), ethylene selectivity (99%), and especially enhanced stability (more than 70 h) than the parent and other modified HZSM-5. We demonstrated that the introduction of lanthanum and phosphorous to HZSM-5 could weaken the negative influence of fusel on the formation of ethylene. The physicochemical properties of the catalysts were characterized by ammonia temperature-programmed desorption (NH(3)-TPD), nitrogen adsorption and thermogravimetry (TG)/differential thermogravimetry (DTG)/differential thermal analysis (DTA) (TG/DTG/DTA) techniques. The results indicated that the introduction of lanthanum and phosphorous to HZSM-5 could inhibit the formation of coking during the ethanol dehydration to ethylene in the presence of fusel. The development of an efficient catalyst is one of the key technologies for the industrialization of bio-ethylene.

  2. Minimally Processed Functional Foods: Technological and Operational Pathways.

    Science.gov (United States)

    Rodgers, Svetlana

    2016-10-01

    This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

  3. Method of polymerizing ethylenically unsaturated materials by irradiation and composition for use therein

    International Nuclear Information System (INIS)

    Nemcek, J.; Heap, N.

    1976-01-01

    This patent concerns photopolymerizable compositions consisting essentially of at least one polymerizable ethylenically unsaturated material and a photosensitive catalyst comprising (a) from 0.5 to 5 percent based on the ethylenically unsaturated material of at least one photosensitizer having the structure Ph(CO)C 2 A(CO)Ph, where Ph is phenyl, halogen-substituted phenyl, phenylene or halogen-substituted phenylene and A is a cyclic hydrocarbyl group, a halogen-substituted cyclic hydrocarbyl group, or a group of the formula X(NR)COCONRY, where X and Y each is hydrogen, a hydrocarbyl, or a halogen-substituted hydrocarbyl group, and (b) from 1 to 5 percent by weight based on the ethylenically unsaturated material of a reducing agent capable of reducing the photosensitizer when the photosensitizer is in an excited state. Also described is a process of preparing polymeric materials by irradiating the foregoing polymerizable composition at a wavelength capable of exciting the photosensitizer to an excited state

  4. Production of Ethylene and Carbon Monoxide by Microorganisms

    Science.gov (United States)

    T. H. Filer; L. R. Brown; S. Brown-Sarobot; S. Martin

    1984-01-01

    Various quantities of ethylene and carbon monoxide were produced on PDA by Fusicladium effusum, Pestilotia nucicola, Alternaria tenuis, and Fusarium oxysporum subcultured from diseased pecan shucks. Repeated subculturing of these fungi on potato dextrose broth supplemented with iron powder produced ethylene. The production of...

  5. Dosimetry. Standard practice for dosimetry in gamma irradiation facilities for food and non-food processing

    International Nuclear Information System (INIS)

    2008-01-01

    This Ghana Standard outlines the installation qualification program for an irradiator and the dosimetry procedures to be followed during operational qualification, performance qualification and routine processing in facilities that process food and non-food with gamma rays. This is to ensure that the product has been treated with predetermined range of absorbed dose. It is not intended for use in X-ray and electron beam facilities and therefore dosimetry systems in such facilities are not covered

  6. Terpolymerization of ethylene, sulfur dioxide and carbon monoxide

    Science.gov (United States)

    Johnson, R.; Steinberg, M.

    This invention relates to high molecular weight terpolymer of ethylene, sulfur dioxide and carbon monoxide stable to 280/sup 0/C and containing as little as 36 mo1% ethylene and about 41 to 51 mo1% sulfur dioxide, and to the method of producing said terpolymer by irradiation of a liquid and gaseous mixture of ethylene, sulfur dioxide and carbon monoxide by means of Co-60 gamma rays or an electron beam, at a temperature of about 10 to 50/sup 0/C, and at a pressure of about 140 to 680 atmospheres, to initiate polymerization.

  7. Opportunities and Challenges in Application of Forward Osmosis in Food Processing.

    Science.gov (United States)

    Rastogi, Navin K

    2016-01-01

    Food processing and preservation technologies must maintain the fresh-like characteristics of food while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Besides, the consumers' demand for the highest quality convenience foods in terms of natural flavor and taste, free from additives and preservatives necessitated the development of a number of membrane-based non-thermal approaches to the concentration of liquid foods, of which forward osmosis has proven to be the most valuable one. A series of recent publications in scientific journals have demonstrated novel and diverse uses of this technology for food processing, desalination, pharmaceuticals as well as for power generation. Its novel features, which include the concentration of liquid foods at ambient temperature and pressure without significant fouling of membrane, made the technology commercially attractive. This review aims to identify the opportunities and challenges associated with this technology. At the same time, it presents a comprehensive account of recent advances in forward osmosis technology as related to the major issues of concern in its rapidly growing applications in food processing such as concentration of fruit and vegetable juices (grape, pineapple, red raspberry, orange, and tomato juice and red radish juice) and natural food colorants (anthocyanin and betalains extracts). Several vibrant and vital issues such as recent developments in the forward osmosis membrane and concentration polarization aspects have been also addressed. The asymmetric membrane used for forward osmosis poses newer challenges to account both external and internal concentration polarization leading to significant reduction in flux. The recent advances and developments in forward osmosis membrane processes, mechanism of water transport, characteristics of draw solution and membranes as well as applications of forward osmosis in food processing have been discussed.

  8. The combined effect of CO2 and ethylene sprout inhibitor on the fry colour of stored potatoes (Solanum tuberosum L.)

    NARCIS (Netherlands)

    Daniels-Lake, B.J.

    2013-01-01

    Recently, it has been shown that the darkening of potato processing colour attributable to a trace concentration of ethylene gas is more severe when CO2 is also elevated. In view of the increasing use of ethylene gas for sprout suppression in potato storage facilities, it was considered important to

  9. Challenges of UV light processing of low UVT foods and beverages

    Science.gov (United States)

    Koutchma, Tatiana

    2010-08-01

    Ultraviolet (UV) technology holds promise as a low cost non-thermal alternative to heat pasteurization of liquid foods and beverages. However, its application for foods is still limited due to low UV transmittance (LUVT). LUVT foods have a diverse range of chemical (pH, Brix, Aw), physical (density and viscosity) and optical properties (absorbance and scattering) that are critical for systems and process designs. The commercially available UV sources tested for foods include low and medium pressure mercury lamps (LPM and MPM), excimer and pulsed lamps (PUV). The LPM and excimer lamps are monochromatic sources whereas emission of MPM and PUV is polychromatic. The optimized design of UV-systems and UV-sources with parameters that match to specific product spectra have a potential to make UV treatments of LUVT foods more effective and will serve its further commercialization. In order to select UV source for specific food application, processing effects on nutritional, quality, sensorial and safety markers have to be evaluated. This paper will review current status of UV technology for food processing along with regulatory requirements. Discussion of approaches and results of measurements of chemico-physical and optical properties of various foods (fresh juices, milk, liquid whey proteins and sweeteners) that are critical for UV process and systems design will follow. Available UV sources did not prove totally effective either resulting in low microbial reduction or UV over-dosing of the product thereby leading to sensory changes. Beam shaping of UV light presents new opportunities to improve dosage uniformity and delivery of UV photons in LUVT foods.

  10. Continuous synthesis of methanol: heterogeneous hydrogenation of ethylene carbonate over Cu/HMS catalysts in a fixed bed reactor system.

    Science.gov (United States)

    Chen, Xi; Cui, Yuanyuan; Wen, Chao; Wang, Bin; Dai, Wei-Lin

    2015-09-18

    Continuous fixed-bed catalytic hydrogenation of ethylene carbonate (EC) to methanol and ethylene glycol (EG), an emerging synthetic process of methanol via indirect conversion of CO2, was successfully performed over Cu/HMS catalysts prepared by the ammonia evaporation (AE) method. The catalysts possessed superb performance with a conversion of 100% and a selectivity to methanol of 74%.

  11. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

    Directory of Open Access Journals (Sweden)

    Nahid Tamanna

    2015-01-01

    Full Text Available Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs. Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

  12. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

    Science.gov (United States)

    Tamanna, Nahid; Mahmood, Niaz

    2015-01-01

    Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. PMID:26904661

  13. Salt processed food and gastric cancer in a Chinese population.

    Science.gov (United States)

    Lin, Si-Hao; Li, Yuan-Hang; Leung, Kayee; Huang, Cheng-Yu; Wang, Xiao-Rong

    2014-01-01

    To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

  14. Simulation of 3D mesoscale structure formation in concentrated aqueous solution of the triblock polymer surfactants (ethylene oxide)(13)(propylene oxide)(30)(ethylene oxide)(13) and (propylene oxide)(19)(ethylene oxide)(33)(propylene oxide)(19). Application of dynamic mean-field density functional theory

    NARCIS (Netherlands)

    van Vlimmeren, BAC; Maurits, NM; Zvelindovsky, AV; Sevink, GJA; Fraaije, JGEM

    1999-01-01

    We simulate the microphase separation dynamics of aqueous solutions of the triblock polymer surfactants (ethylene oxide)(13)(propylene oxide)(30)(ethylene oxide)(13) and (propylene oxide)(19)(ethylene oxide)(33)(propylene oxide)(19) by a dynamic variant of mean-field density functional theory for

  15. Induction-linear accelerators for food processing with ionizing radiation

    International Nuclear Information System (INIS)

    Lagunas-Solar, M.C.

    1985-01-01

    Electron accelerators with sufficient beam power and reliability of operation will be required for applications in the large-scale radiation processing of food. Electron beams can be converted to the more penetrating bremsstrahlung radiation (X-rays), although at a great expense in useful X-ray power due to small conversion efficiencies. Recent advances in the technology of pulse-power accelerators indicates that Linear Induction Electron Accelerators (LIEA) are capable of sufficiently high-beam current and pulse repetition rate, while delivering ultra-short pulses of high voltage. The application of LIEA systems in food irradiation provides the potential for high product output and compact, modular-type systems readily adaptable to food processing facilities. (orig.)

  16. Effect of material and processing parameters on mechanical properties of Polypropylene/Ethylene-Propylene-Diene-Monomer/clay nanocomposites

    International Nuclear Information System (INIS)

    Hejazi, Iman; Sharif, Farhad; Garmabi, Hamid

    2011-01-01

    Highlights: → Improved mechanical properties over a broad range of processing conditions. → Moderate levels of clay and processing parameters lead to higher toughness of TPO. → Significant improvement of tensile strength and modulus of TPO materials. -- Abstract: Polypropylene/Ethylene-Propylene-Diene-Monomer (PP/EPDM) blends are well known for having a combination of favourable mechanical properties. In this paper, addition of organoclay to PP/EPDM to make PP/EPDM nanocomposites with enhanced mechanical properties is studied. PP/EPDM/organoclay nanocomposites were prepared using a lab scale twin-screw extruder. Maleic anhydride grafted polypropylene (PP-g-MA) was used to enhance the intercalation/exfoliation process and to create good adhesion at the polymer/polymer and polymer/filler interfaces. Taguchi method was employed to deign the experiments and optimize material and processing parameters for optimized mechanical properties. Organoclay (NC) and compatibilizer content were selected as material parameters and the main processing variables were feeding rate and average shear rate (RPM). X-ray diffraction (XRD), Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM) were used to study the microstructure of the nanocomposites samples. It was observed that NC content and shear rate in extruder improved the tensile strength and modulus. Another important result was the insignificant effect of NC content on impact strength while increasing shear rate first increased and then decreased the impact strength.

  17. Performance limitations of polymer electrolytes based on ethylene oxide polymers

    International Nuclear Information System (INIS)

    Buriez, Olivier; Han, Yong Bong; Hou, Jun; Kerr, John B.; Qiao, Jun; Sloop, Steven E.; Tian, Minmin; Wang, Shanger

    1999-01-01

    Studies of polymer electrolyte solutions for lithium-polymer batteries are described. Two different salts, lithium bis(trifluoromethanesulfonyl)imide (LiTFSI) and lithium trifluoromethanesulfonate (LiTf), were dissolved in a variety of polymers. The structures were all based upon the ethylene oxide unit for lithium ion solvation and both linear and comb-branch polymer architectures have been examined. Conductivity, salt diffusion coefficient and transference number measurements demonstrate the superior transport properties of the LiTFSI salt over LiTf. Data obtained on all of these polymers combined with LiTFSI salts suggest that there is a limit to the conductivity achievable at room temperature, at least for hosts containing ethylene oxide units. The apparent conductivity limit is 5 x 10-5 S/cm at 25 C. Providing that the polymer chain segment containing the ethylene oxide units is at least 5-6 units long there appears to be little influence of the polymer framework to which the solvating groups are attached. To provide adequate separator function, the mechanical properties may be disconnected from the transport properties by selection of an appropriate architecture combined with an adequately long ethylene oxide chain. For both bulk and interfacial transport of the lithium ions, conductivity data alone is insufficient to understand the processes that occur. Lithium ion transference numbers and salt diffusion coefficients also play a major role in the observed behavior and the transport properties of these polymer electrolyte solutions appear to be quite inadequate for ambient temperature performance. At present, this restricts the use of such systems to high temperature applications. Several suggestions are given to overcome these obstacles

  18. Fluorinated polyimides grafted with poly(ethylene glycol) side chains by the RAFT-mediated process and their membranes

    International Nuclear Information System (INIS)

    Chen Yiwang; Chen Lie; Nie Huarong; Kang, E.T.; Vora, R.H.

    2005-01-01

    Graft polymerization of poly(ethylene glycol) methyl ether methacrylate (PEGMA) from fluorinated polyimide (FPI) was carried out by the reversible addition-fragmentation chain transfer (RAFT)-mediated process. The peroxides generated by the ozone treatment on FPI facilitated the thermally-initiated graft copolymerization from FPI backbone. The 'living' character of the graft chain growing was ascertained in the subsequent chain extension of PEGMA. Nuclear magnetic resonance (NMR) and molecular weight measurements were used to characterize the chemical composition and structure of the copolymers. Microfiltration (MF) membranes were fabricated from the FPI-g-PEGMA comb copolymers by phase inversion in aqueous media. Surface composition analysis of the membranes scanned by X-ray photoelectron spectroscopy (XPS) revealed a substantial surface enrichment of the hydrophilic components. The pore size distribution of the resulting membranes was found to be much more uniform than that of the corresponding membranes cast from FPI-g-PEGMA prepared by the conventional radical polymerization process in the absence of the chain transfer agent. The morphology of the membranes was characterized by scanning electron microscopy (SEM)

  19. RESIDUAL RISK ASSESSMENT: ETHYLENE OXIDE ...

    Science.gov (United States)

    This document describes the residual risk assessment for the Ethylene Oxide Commercial Sterilization source category. For stationary sources, section 112 (f) of the Clean Air Act requires EPA to assess risks to human health and the environment following implementation of technology-based control standards. If these technology-based control standards do not provide an ample margin of safety, then EPA is required to promulgate addtional standards. This document describes the methodology and results of the residual risk assessment performed for the Ethylene Oxide Commercial Sterilization source category. The results of this analyiss will assist EPA in determining whether a residual risk rule for this source category is appropriate.

  20. Gas chromatographic determination with electron capture detection of residual ethylene oxide in intraocular lenses

    Energy Technology Data Exchange (ETDEWEB)

    Kikuchi, H.; Nakamura, A.; Tsuji, K.

    1988-01-01

    A sensitive method is described to determine trace quantities of ethylene oxide (EO) in EO-sterilized intraocular lenses (IOLs). An IOL is dipped in ethanol containing 0.25 ppm propylene oxide (PO) in a 4 mL vial, 2 drops of freshly distilled hydrobromic acid is added through a septum, and the mixture is warmed at 50/sup 0/C for 24 h. It is then neutralized by vigorous shaking with sodium bicarbonate, dehydrated with anhydrous sodium sulfate, and filtered. The filtrate is injected into a gas chromatograph with electron-capture detection, and the peak height ratio of ethylene bromohydrin/propylene bromohydrin is measured. EO residue is calculated from the calibration curve obtained through a similar procedure with the standard EO/PO solutions. The limit of determination is 0.04 ..mu..g/lens (ca 2.0 ppm). When EO residue levels were determined for IOLs sampled at 3 different aeration periods after stabilization, the authors found that 9 days of aeration was necessary to meet the US Food and Drug Administration proposed limit for EO residue in IOLs.